Italian Macaroni and Cheese With Tomato-Parmesan Topping

Ingredients

• 1 (8 ounce) package large elbow macaroni noodles

• 2 tablespoons butter
• 1/2 cup breadcrumbs, divided

• 1 (10 ounce) package white cheddar cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated parmesan cheese, divided
• 6 large eggs, lightly beaten
• 4 cups half-and-half cream (or use full-fat milk)
• 1 teaspoon salt (or to taste)
• black pepper
• 1-2 plum tomatoes, sliced (or coarsley chopped)
• 1/4 cup grated parmesan cheese (or to taste)

Directions

1. 1

   Set oven to 350 degrees.

2. 2

   Butter a 13 x 9-inch baking dish.

3. 3

   Cook the pasta in a large pot of boiling water until just tender; drain (do not rinse) and place in a large bowl, toss with 2 tablespoons butter; set aside.

4. 4

   Sprinkle 1/4 cup breadcrumbs (can use a tablespoon more breadcrumbs) into the bottom of the dish; tilt the dish to coat the sides evenly.

5. 5

   Layer 1/3 of the cooked macaroni, then 1/3 of the white cheddar, then 1/3 of the mozza cheese, then 1/3 of the Parmesan cheese, then remaining 1/4 cup breadcrumbs.

6. 6

   Repeat the layer twice ending with breadcrumbs.

7. 7

   In a bowl whisk the eggs with half and half cream, salt and black pepper; pour evenly over the layered mixture in the baking dish.

8. 8

   Bake uncovered for 30 minutes minutes or until golden brown and set.

9. 9

   Remove from oven then layer the tomato slices on top, then sprinkle with about 1/4 cup Parmesan cheese (or to taste) on top of the tomatoes; return to oven for another 20-25 minutes.