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Italian Macaroni and Cheese

16 Jan

1 ( 8 oz) package large elbow macaroni

1/2 cup Italian bread crumbs, divided

1 (10 oz) block Colby-Jack cheese, shredded

2 cups shredded mozzarella cheese

3/4 cup ( 3 oz) grated parmesan cheese

6 large eggs, lightly beaten

4 cups milk

1 tsp salt

1 tsp pepper

TomatoBasil Topping

 

Preheat oven to 350

Prepare macaroni according to package directions; drain and set aside. Coat a 13 x 9 baking dish with cooking spray. Sprinkle bottom with 1/4 cup bread crumbs. Layer one third of macaroni, one third of cheeses and one-third remaining bread crumbs in baking dish. Repeat layers twice, ending with bread crumbs. Whisk together eggs and next 3 ingredients; pour evenly over layered mixture. Bake for 55 to 60 minutes. Let stand 10 minutes. Sprinkle with Tomato-Basil Topping.

Tomato-Basil Topping:

4 large plum tomatoes, deeded and diced

1/4 cup grated parmesan cheese

3 TBSP fresh basil, chopped

Stir all ingredients together

 

Serves 8 to 10

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