Italian Three-Cheese Macaroni
TOTAL TIME: Prep: 30 min. Bake: 50 min.
YIELD: 12 servings (1 cup each).
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania
Ingredients
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4 cups uncooked elbow macaroni
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1/2 cup butter, cubed
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1/4 cup all-purpose flour
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2 teaspoons Italian seasoning
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1 teaspoon salt
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1 teaspoon pepper
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4 cups 2% milk
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2 cups shredded cheddar cheese
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1/2 cup grated Parmesan cheese
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cups shredded part-skim mozzarella cheese
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1/2 cup dry bread crumbs
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2 tablespoons butter, melted
Directions
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1.
Cook macaroni according to package directions.
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2.
Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni.
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3.
Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top.
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4.
Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts
1 cup: 402 calories, 23g fat (13g saturated fat), 66mg cholesterol, 763mg sodium, 33g carbohydrate (8g sugars, 2g fiber), 17g protein.
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