Baked Mac-n-Cheese With Sun Dried Tomatoes

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

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  • 1 15oz can Ricos Premium Cheddar Cheese Sauce
  • 1 16oz bag large elbow macaroni
  • 3 oz sun dried tomatoes (julienne cut, not in oil)
  • 2.5 oz bacon bits
  • 1/4 cup Parmesan cheese (grated)
  • 1 cup Panko bread crumbs
  • 1 1/2 tbsp olive oil
  • 1 tsp Italian Seasoning
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 3 tbsp chives (chopped for garnish)


  • Preheat oven to 350ºF; lightly butter a large casserole dish.
  • Cook macaroni noodles as instructed on the package, drain well.
  • Add Ricos Premium Cheddar Cheese sauce and sun-dried tomatoes to macaroni and gently stir to combine.
  • Pour about half of the macaroni mixture into the casserole dish, sprinkle about half of the bacon bits.
  • Add grated Parmesan to the remaining macaroni mixture and pour into the dish.
  • In a separate bowl, combine panko breadcrumbs with olive oil, Italian seasoning, salt and pepper using your fingers and sprinkle evenly over the top to form a crust.
  • Bake uncovered for about 25 minutes until the breadcrumb topping is golden and crispy.
  • Sprinkle the remainder of your bacon bits and chopped fresh chives and serve while hot.

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