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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


Jumbo Cheese and Onion Muffins

7 Jan

These large flavorful muffins are great served with hot tomato soup or savory pot roast.

2 cups all-purpose flour

3 tsp baking powder

1/4 tsp pepper

1-1/4 cups milk

1/4 cup butter, melted

1 egg

1/4 cup chopped green onion

1/4 cup shredded mozzarella cheese

1/4 cup grated Romano cheese

1/4 cup grated Parmesan cheese

Heat oven to 400

In a large bowl, combine flour, baking powder and pepper. In another bowl, combine milk, butter, and egg; stir into dry ingredients just until moist. Fold in onions and cheeses.

Fill muffin cups 2/3 full; Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before removing from pan.

Yield:  6 Muffins

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