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This is one of my favorite macaroni and cheese recipes, and it has the distinguished reputation of tasting just as good (maybe better!!) when you reheat it.


  • 1 lb orecchiete pasta
  • 1 c sour cream or plain yogurt
  • 1 T olive oil
  • 6 T butter
  • 1 yellow onion, diced
  • 1/3 c all-purpose flour
  • 3 c milk
  • 2 roasted red bell peppers, pureed
  • 1 1/2 c (6 oz) grated cheddar cheese
  • 1/2 c grated parmesan cheese
  • 3 oz cream cheese, cut
  • 8 c firmly packed spinach (or 1 10 oz pkg of frozen spinach, thawed)
  • 1/2 c sun-dried tomatoes (or 1 14 oz can diced tomatoes, drained and roasted)
  • Juice of 1 lemon
  • 2 t salt
  • 1 t pepper
  • 2 t marjoram


  • Preheat oven to 30 and lightly grease 9x13 baking dish
  • Cook pasta until al dente. Rinse and drain well. Toss with sour cream until just mixed, then set aside.
  • Heat olive oil and butter in skillet over medium heat and add onion. Cook and stir 3-4 minutes.
  • Stir flour in and cook, stirring constantly, about 3 minutes.
  • Slowly whisk in milk and cook, stirring constantly until mix comes to a boil and thickens, about 3-4 minutes.
  • Remove sauce from heat and stir in peppers, cheese, cream cheese, spinach, sun-dried tomatoes, and lemon juice. Stir until cheese melts.
  • Add pasta-sour cream mix to cheese mix. Add salt, pepper, and marjoram, toss until well-blended.
  • Transfer to baking dish and bake 40-45 minutes. Let cool 10 minutes before serving.

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