Baked Mac-n-Cheese with Sun-Dried Tomatoes

  • Prep Time 15 MINS
  • Cook Time 25 MINS
  • Total Time 40 MINS
Serves: 4



  • 15 oz can Ricos Premium Cheddar Cheese Sauce
  • 16 oz bag large elbow macaroni
  • 3 oz sun-dried tomatoes (julienne cut, not in oil)
  • 2.5 oz bacon bits
  • ¼ cup Parmesan cheese, grated
  • 1 cup panko bread crumbs
  • 1½ tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • ¼ tsp salt
  • 3 tbsp chives (chopped for garnish)


  • Preheat oven to 350 °F; 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 bread crumbs 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 bread crumb topping is golden and crispy.
  • Sprinkle the remainder of your bacon bits and chopped fresh chives and serve while hot.