Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Yield: Serves: 4
- 2 people call this recipe a favorite
- Rating: (0 ratings)
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Tomato Mac & Cheese
Ingredients
- 2 cups uncooked elbow macaroni
- 1/4 cup butter
- 3 Tbsp. all-purpose flour
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 2 cups milk
- 3/4 cup (3 oz.) Sargento® Shredded Cheddar Cheese
- 1/4 cup (1 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 1 cup (4 oz.) Sargento® Shredded Mozzarella Cheese
- 1/2 cup plain dry breadcrumbs
Directions
- Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray.
- Cook macaroni according to package directions until just tender. Drain and set aside.
- Meanwhile, melt butter in medium saucepan over medium heat. Whisk in flour, seasoning, pepper and salt, stirring until smooth. Gradually add milk, whisking constantly until slightly thickened. Add Cheddar and Parmesan; stir until smooth.
- Layer half of pasta, half of tomatoes and half of cheese sauce in prepared baking dish. Repeat layers.
- Sprinkle Mozzarella cheese evenly over casserole. Place breadcrumbs in small bowl; spray several times with cooking spray. Sprinkle over pasta mixture.
- Bake, covered, 30 minutes or until hot and bubbly. Uncover and bake 5 minutes or until top is golden brown.
