Our take on the viral Marry Me Chicken recipe? Marry Me Mac & Cheese! This decadent vegetarian mac featuring Vat 17 and 3 Year Reserve is good to the last bite. Penne pasta drenched in a dreamy tomato cheese sauce coupled with fresh herbs, crushed red pepper, and sun-dried tomatoes just might have your cutie getting down on one knee. Feel free to invite us to the wedding!

What You’ll Need:

• Sun dried tomatoes in olive oil, 1/4 cup chopped

• 2 tablespoons butter

• 2 tablespoons olive oil from sun dried tomatoes

• 1 onion, finely chopped

• 1 tablespoon garlic, minced

• 2 tablespoons tomato paste

• 1/4 cup flour

• 3 cups whole milk

• 6 oz Vat 17, shredded

• 6 oz 3 Year Reserve AA Grade Aged Cheddar, shredded

• 1 teaspoon fresh thyme

• 1 teaspoon crushed red pepper, more if desired

• 1/4 teaspoon dried oregano

• 1/4 teaspoon ground mustard

• 1/4 cup basil, en chiffonade
  

How to Make It:

1. Bring a large pot of salted water to boil over high heat. Add the pasta. Cook until the pasta is just al dente. Drain and set aside.

2. In another large pot, melt the butter and olive oil from the sun dried tomatoes over medium-low heat. Add the onion and garlic and sauté. Once the onions are translucent, add the tomato paste and stir until completely combined.

3. Add 1/4 cup flour to the tomato paste mixture, stirring to form a roux. Cook the flour and tomato paste mixture approximately 1 minute.

4. Gradually whisk in the milk and bring the mixture to a boil, stirring frequently, until it begins to thicken. Remove the pan from the heat and add the shredded cheese, stirring until the cheese has melted and the sauce is smooth. Stir in the seasonings and chopped sun-dried tomatoes.

5. Add the cooked pasta to the sauce. Mix well and adjust the seasonings if necessary. Serve fresh from the pot and you may get that marriage proposal!