Italian Macaroni and Cheese with Tomato Parmesan Topping
Indulge in the ultimate comfort food with an Italian twist by making this irresistible Italian Macaroni and Cheese with Tomato Parmesan Topping. This creamy, cheesy casserole features a luscious blend of mozzarella, Parmesan, and Pecorino Romano cheeses melted into a velvety sauce, perfectly coating tender elbow macaroni. The crowning glory is a savory topping of crispy panko breadcrumbs infused with juicy diced tomatoes, fragrant fresh basil, and a drizzle of olive oil, baked to golden perfection. With hints of garlic and Italian seasoning in every bite, this dish is a true flavor-packed upgrade to classic mac and cheese. Perfect for family dinners or potlucks, this easy-to-make recipe is sure to become a household favorite. Serve it as a satisfying main or a decadent side, and watch it disappear from the table in no time!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 0.5 cup grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 1 cup canned diced tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook over medium heat until the mixture thickens, about 5 minutes.
Stir in the garlic powder, salt, black pepper, and Italian seasoning. Reduce the heat to low and add the shredded mozzarella cheese, shredded Parmesan cheese, and grated Pecorino Romano cheese. Stir until the cheeses are completely melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, stirring well to coat the pasta evenly.
Transfer the macaroni and cheese mixture to the prepared baking dish and spread it out evenly.
In a medium bowl, combine the panko breadcrumbs, diced tomatoes, olive oil, and chopped fresh basil. Sprinkle this mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbling around the edges.
Remove the dish from the oven and let it sit for 5 minutes before serving. Garnish with extra fresh basil if desired, and enjoy!
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.5 g | 387% | |
| Saturated Fat | 160.4 g | 802% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 7710 mg | 335% | |
| Total Carbohydrate | 462.3 g | 168% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 62.1 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4843 mg | 373% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1765 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
