Antipasto Mac

Antipasto Mac
Servings: 8


  • 1/2 cup sun-dried tomatoes
  • 1 pound cavatappi or cellentani
  • 1 9 ounce package frozen artichoke hearts, thawed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each salt and pepper
  • 1/2 pound Fontina cheese, grated (2 cups)
  • 1/4 pound Asiago cheese, shredded (1 cup)
  • 1 12 ounce jar roasted red peppers, drained and diced

Make It

1. Bring a large pot of lightly salted water to boiling. Carefully remove 1 cup of the boiling water and pour over sun-dried tomatoes in a medium bowl. Let stand for at least 5 minutes while making sauce. Add pasta to remaining water; cook 8 minutes, or as per package directions. Add artichoke hearts for the last 4 minutes. Drain and set aside.

2. Meanwhile, melt butter in a medium saucepan over medium heat. Sprinkle with flour and cook, whisking, for 1 minute. Pour in milk, oregano, salt and pepper. Bring to a simmer. Cook, whisking, 3 minutes.

3. Remove from heat and whisk in both cheeses. Drain and chop sun-dried tomatoes and stir into cheese sauce along with roasted peppers. Combine sauce with pasta-artichoke mixture and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 492, Fat, total (g): 20, chol. (mg): 58, sat. fat (g): 11, carb. (g): 56, fiber (g): 6, pro. (g): 22, sodium (mg): 606, Percent Daily Values are based on a 2,000 calorie diet.