Italian Macaroni and Cheese

 

So I have to admit this is not my recipe it's my husbands!  He thought of this recipe all by himself.  The idea came to him the day I made the macaroni and cheese for Anthony.  We love Italian food and macaroni and cheese so this is a marriage of our two favorite things. He used quattro formaggi cheese which just means in Italian four cheeses.  You can use whichever four cheeses you like, he choose a shredded package of cheese which included mozzarella, provolone, asiago and parmesan.  I loved all the ingredients separately so I had high expectations for this dish.  This meal surpassed all my expectations it was absolutely the best macaroni and cheese I have ever had!  It was the right amount of gooeyness from the cheese and the fresh tomatoes hidden in the little pockets of the shells was a nice surprise.  This was a nice treat from the hubby that only make two meals once a year now we are up to three.  I will definitely request this again!  

INGREDIENTS:
2 cups of mini shell pasta
2 cups of quattro formaggi cheese
2 cups of milk
1/2 cup of cherry tomatoes halved
1 tablespoon of fresh chopped basil
2 tablespoons of butter
2 tablespoons of flour
1/2 cup of panko bread crumbs
1 tablespoon of melted butter
1 teaspoon of dried Italian seasonings
salt and pepper to taste

METHOD:
1. Boil pasta for 8-10 minutes then drain
2. To make the cheese sauce melt 2 tablespoons of butter with 2 tablespoons of flour whisk together then add 2 cups of milk
3. Add 2 cups of cheese to the milk mixture and stir until the cheese melts season with salt and pepper to taste
4. Combine cherry tomatoes, pasta and cheese sauce
5. Combine panko bread crumbs, dried Italian seasoning and melted butter
6. Pour pasta mixture into a baking dish and top with seasoned panko bread crumbs
7. Bake at 375 for 15-20 minutes until bread crumbs are light golden brown




 

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