Italian Macaroni and Cheese With Tomato-Parmesan Topping Recipe #189579
Sharp orange cheddar cheese can be used in place of the white cheddar for this.
by KITTENCAL
1¼ hours | 20 min prep
SERVES 8
- 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)
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- 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.
- 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.
- 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.
- Repeat the layer twice ending with breadcrumbs.
- 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.
- Bake uncovered for 30 minutes minutes or until golden brown and set.
- 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.
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5 stars