Make

Tip

Skip the tomatoes and anchovies and it's gluten-free mac n' cheese.

Corn Shells n’ Cheese with Sun Dried Tomatoes

goop

The sun-dried tomatoes mixed with the mascarpone and a bit of cream make a beautiful pink sauce, which is a kid-friendly alternative to vodka sauce.

makes 4

1 lb corn shells

2 anchovies

4-5 sun-dried tomatoes

8 ounces mascarpone

1/2 cup milk

1/2 cup cream

1 cup tightly packed grated parmesan cheese, plus more to taste

coarse salt

freshly ground black pepper

2 tablespoons unsalted butter

1 sprig of thyme to garnish

1. Bring a large pot of water to a rolling boil and salt generously. Drop in pasta.

2. Meanwhile, add a tablespoon of butter to a large frying pan over medium heat. Add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. Add the cream and milk and cook for a minute. Allow to rest.

3. In a large blender, add the garlic/milk/cream mixture along with the mascarpone, parmesan, sundried tomatoes and anchovies. Blend until combined.

4. When shells are al dente, drain and add to a baking dish. Pour the cheese mixture over the shells and mix to combine. Season with salt and pepper. Thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

5. Pop the shells under the broiler for about a minute or two until the cheese begins to bubble and brown. The top will be nice and crusty and the shells will still be gooey and delicious.

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