Italian Macaroni and Cheese With Tomato-Parmesan To

Name: Italian Macaroni and Cheese With Tomato-Parmesan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) packagelarge elbow macaroni noodles; 2 tablespoons butter; ½ cup breadcrumbs, divided; 1 (10 ounce) package white cheddar cheese, divided; 2 cups shredded mozzarella cheese, divided; ¾ 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 tomato, sliced (or coarsley chopped); ¼ cup grated parmesan cheese (or to taste)

Servings: persons

1 (8 ounce) packagelarge elbow macaroni noodles
2 tablespoons butter
½ cup breadcrumbs, divided
1 (10 ounce) package white cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
¾ 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 tomato, sliced (or coarsley chopped)
¼ cup grated parmesan cheese (or to taste)

1
Set oven to 350 degrees.
2
Butter a 13 x 9-inch baking dish.
3
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.
4
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.
5
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.
6
Repeat the layer twice ending with breadcrumbs.
7
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.
8
Bake uncovered for 30 minutes minutes or until golden brown and set.
9
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.

1594

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) packagelarge elbow macaroni noodles, 2 tablespoons butter, ½ cup breadcrumbs, divided, 1 (10 ounce) package white cheddar cheese, divided, and more.

Yes, Italian Macaroni and Cheese With Tomato-Parmesan Topping falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Macaroni and Cheese With Tomato-Parmesan Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions