Baked Mac & Cheese
1 lb shells or elbow pasta
6 tbsp butter
2 cups of milk
1 garlic clove, minced
2 cups Cucina Antica Tomato Basil sauce
3 cups cheddar cheese, shredded
1 cup Parmesan cheese, shredded
1 cup breadcrumbs
Salt and pepper, to taste
Basil, to garnish
Preheat oven to 375 degrees. Lightly grease 4 to 6 glass ramekins.
In a large pot, bring lightly salted water to boil. Add pasta and cook until al dente.
In a large saucepan, heat butter over medium heat until melted. Stir in milk and garlic, cook until thickened.
Add 2 cups cheddar cheese, ½ cup of Parmesan cheese, salt, and pepper; stir until melted. Add Tomato Basil sauce and mix well. Once combined, add pasta.
Evenly distribute macaroni into prepared ramekins. Top with remaining cheese and breadcrumbs.
Bake for 45 minutes. Remove from oven and allow to cool for 5 minutes. Garnish with basil and serve.
Calories 1069, Carbs 132.4 grams, Cholesterol 106 milligrams, Fat 39.8 grams, Protein 43.4 grams, Sodium 909 milligrams, Sugar 13.5 grams