Italian Macaroni and Cheese

4.1
(7) 6 Reviews
Prep Time
15
min.
Total Time
45
min.
Servings

6 servings

How does mac and cheese go Italian? With fresh tomato, mozzarella and ricotta cheeses, and pasta shells instead of elbow macaroni.

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What You Need

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Make It

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  • Preheat oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes. Pour over shells in large bowl. Add ricotta cheese; mix lightly.
  • Spoon half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.
  • Bake 20 to 25 minutes or until heated through.

Serving Suggestion

Serve with your favorite steamed vegetable, such as broccoli.

Substitute

Substitute your favorite pasta shape for the shell pasta.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 530
% Daily Value
Total fat 29g
Saturated fat 16g
Cholesterol 85mg
Sodium 780mg
Carbohydrate 43g
Dietary fiber 2g
Sugars 8g
Protein 25g
   
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 60 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • catherine.hunt2 |

    *

  • Mary Mascio |

    I like cheese, but I actually thought this recipe had a bit too much of the 4 cheese blend in it. Next time I will add enough cheese just to cover the layer of pasta. I liked the ricotta cheese flavor and body that it added to the dish. (I actually used fat free ricotta, which worked well.) The tomatoes and breadcrumb topping were a very nice touch. Although, next time I will cut up the tomatoes instead of slicing them. I didn't like the fact that the tomato skins fell off when I tried to scoop out a serving. I think dicing the tomatoes would help that problem. (Hopefully :)

  • Neela3 |

    An interesting twist on Mac & Cheese.

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