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Mac & Cheese with Sun-Dried Tomatoes

A cleaned-up version of a classic dish, this superfood mac & cheese will be a crowd-pleaser.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: Kid-Friendly, Pasta, Vegetarian
Servings: 6 people
Calories: 474kcal
Author: SkinnyMs.


  • 2 1/2 cups whole wheat macaroni shells dried
  • 12 ounces cheddar cheese cut into 1 inch cubes
  • 1 1/2 cups skim milk
  • 3 teaspoons dijon mustard
  • 1 egg large, slightly whipped
  • 1 egg white slightly whipped
  • 10 sun dried tomatoes packed in olive oil, diced
  • 1/2 cup Greek yogurt fat-free, plain
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup almonds minced with skin for garnish - optional


  • Preheat oven to 375 degrees.
  • Cook macaroni to al dente, according to package instructions. Drain, be careful not to overcook. Return to cooking pot, cover while preparing sauce.
  • Prepare cheese sauce by adding cheddar and milk to a saucepan, cook on low until cheese is melted and creamy.
  • In a medium mixing bowl, whisk together mustard, egg, diced sun-dried tomatoes, yogurt, black pepper, cayenne pepper and salt to taste. While shells are still hot, pour mixture over and stir.
  • Next, pour warm, melted cheese and milk mixture over shells and stir to combine. Add Mac & Cheese to a casserole dish. If desired, sprinkle shells with a little additional shredded cheddar cheese. Top with minced almonds. Bake 20-25 minutes or until Mac & Cheese is slightly brown around the edges, cheese is melted and almonds are golden.


Serving: 1cup | Calories: 474kcal | Carbohydrates: 74g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 363mg | Fiber: 9g | Sugar: 8g |
SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15