- 12 ounces elbow macaroni
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Begin by cooking the macaroni according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
- Add the minced garlic, sun-dried tomatoes, oregano, basil, and red pepper flakes to the skillet. Cook for another 2 minutes, stirring frequently.
- Sprinkle the flour over the mixture, stirring constantly for about 1 minute to eliminate the raw flour taste.
- Gradually whisk in the milk and broth, ensuring there are no lumps. Cook until the sauce begins to thicken, about 5 minutes.
- Reduce the heat to low, then stir in the mozzarella and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Add the cooked macaroni to the skillet, tossing to coat evenly with the sauce.
- Transfer the mixture to a greased baking dish, and bake in a preheated oven at 350°F for 20 minutes, or until bubbly and golden on top.
- Garnish with fresh basil leaves before serving.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International