1 hr 10 mins
Sharp orange cheddar cheese can be used in place of the white cheddar for this.
My Private Note
Units: US | Metric
- 1 (8 ounce) package large elbow macaroni noodles
- 2 tablespoons butter
- 1/2 cup breadcrumbs, divided
- 1 (10 ounce) package white cheddar cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 3/4 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)
- 1/4 cup grated parmesan cheese (or to taste)
- 1Set oven to 350 degrees.
- 2Butter a 13 x 9-inch baking dish.
- 3Cook 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.
- 4Sprinkle 1/4 cup breadcrumbs (can use a tablespoon more breadcrumbs) into the bottom of the dish; tilt the dish to coat the sides evenly.
- 5Layer 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.
- 6Repeat the layer twice ending with breadcrumbs.
- 7In a bowl whisk the eggs with half and half cream, salt and black pepper; pour evenly over the layered mixture in the baking dish.
- 8Bake uncovered for 30 minutes minutes or until golden brown and set.
- 9Remove 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.
Browse Our Top Elbow Macaroni Recipes
Nutritional Facts for Italian Macaroni and Cheese With Tomato-Parmesan Topping
Serving Size: 1 (282 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 652.3
- Calories from Fat 386
- Total Fat 42.9 g
- Saturated Fat 25.1 g
- Cholesterol 281.3 mg
- Sodium 1051.2 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 1.3 g
- Sugars 2.2 g
- Protein 32.8 g