Italian Macaroni and Cheese with Tomato-Basil Topping

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A creamy white Cheddar and Parmesan cheese sauce blended with macaroni then served with a fresh tomato-basil topping Recipe developed by SPC Custom Publishing

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Italian bread crumbs, divided
  • 8 ounces dry large elbow macaroni, uncooked
  • 10 ounces white Cheddar cheese, shredded (sharp Cheddar may be substituted)
  • 2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
  • 3/4 cup shredded Parmesan cheese
  • 6 large eggs, lightly beaten
  • 4 cups reduced fat (2%) milk
  • 3/4 teaspoon salt
  • 1 teaspoon seasoned pepper
  • 4 large plum tomatoes, seeded and diced
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil
  1. To make Macaroni and Cheese: Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; add 1/4 cup bread crumbs, tilting to coat dish evenly.
  2. Cook macaroni according to package directions, omitting salt. Layer one-third each of macaroni and shredded cheeses in dish. Repeat layers twice more. Whisk together eggs, milk, salt and pepper; pour evenly over layered mixture. Sprinkle the remaining 1/4 cup bread crumbs over top.
  3. Bake 55 to 60 minutes or until golden and set. Let stand 10 minutes before serving. Meanwhile, make Tomato-Basil Topping. Combine tomatoes, cheese and basil. Before serving, sprinkle evenly over macaroni.
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Nutrition Information
Calories: 540 View complete nutrition information
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