Preparation

• 1
  Boil the macaroni in salted water until al dente. Drain and drizzle with some oil to prevent from sticking
• 2
  In a large pot, heat the butter and the remaining olive oil. Saute the onion until soft, add the garlic and chopped sundried tomato. Saute until the tomato extracts its natural oil
• 3
  Add then the milk and cream and simmer until bubbling
• 4
  Add the cheese and whisk until it melts. Then add in the macaroni and stir to coat evenly
• 5
  Season with salt and pepper and add the chopped parsley. Serve hot.