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August 31, 2011
Italian Mac & Cheese
Homestyle Pasta
Prep time:
15 minutesbaking time:
35 minutesIngredients
Serves 4
- 2 cups elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon each salt and black pepper
- 2 cups milk
- 3/4 cup shredded Cheddar cheese (3 ounces)
- 1/4 cup grated Parmesan cheese (1 ounce)
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese (4 ounces)
- 1/2 cup dry bread crumbs
Directions
1
Preheat oven to 350 F. Lightly grease a 2-quart round casserole dish.
2
Cook macaroni according to package directions until tender but firm to the bite. Drain and set aside.
3
Meanwhile, melt butter in a medium saucepan over medium heat. Add flour, Italian seasoning, salt and pepper, stirring until smooth. Add milk. Cook, stirring constantly, until slightly thickened. Stir in Cheddar and Parmesan until melted.
4
Layer half the macaroni, cheese sauce and tomatoes in prepared dish. Repeat the layers.
5
Combine shredded mozzarella and bread crumbs in a small bowl. Sprinkle evenly over macaroni mixture. Spray bread crumb mixture several times with nonstick cooking spray.
6
Bake, covered, until hot and bubbly, about 30 minutes. Uncover and bake until top is golden, about 5 minutes.
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grandma's secret
grandma's secret
When cooking pasta, Grandma often prepared a double batch to get a head start on a future meal. She drained the extra portion and tossed it with a teaspoon of vegetable oil to prevent sticking. When the pasta was cool, Grandma sealed it in a labeled freezer bag and popped it into the freezer. To quickly thaw the pasta, she removed it from the bag to a colander and poured boiling water over the pasta.
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