A Yummy recipe for creamy macaroni and sun dried tomatoes, with a crispy bread crumb topping.
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Preheat oven to 350 degrees F. Grease a 6 cup casserole dish.
Cook pasta according to package directions.
Melt butter in large saucepan over medium heat.
Whisk in flour.
Gradually stir in milk, cooking 1-2 minutes or until thickened.
Add Parmesan and 1 1/2 cups cheddar stir 1 minute or until cheddar is melted.
Mix in chopped sundried tomatoes.
Stir in cooked macaroni.
Spoon into casserole dish.
Top with remaining cheddar, parsley and bread crumbs.
Bake 20 minutes or until macaroni is heated through and topping is lightly browned.