Baked Mac and Cheese
Category
Entrée
Servings
4-6
Prep Time
20 minutes
Cook Time
60 minutes
Calories
1069
Author:
Chef Neil
Ingredients
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1 lb shells or elbow pasta
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6 tbsp butter
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2 cups of milk
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1 garlic clove, minced
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2 cups Cucina Antica Tomato Basil sauce
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3 cups cheddar cheese, shredded
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1 cup Parmesan cheese, shredded
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1 cup breadcrumbs
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Salt and pepper, to taste
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Basil, to garnish
Directions
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.
Nutrition
Calories 1069, Carbs 132.4 grams, Cholesterol 106 milligrams, Fat 39.8 grams, Protein 43.4 grams, Sodium 909 milligrams, Sugar 13.5 grams
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