Tomato Mac & Cheese

INGREDIENTS

• 2 cups uncooked elbow macaroni
• 1/4 cup butter
• 3 Tbsp. all-purpose flour
• 1 tsp. Italian seasoning
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 2 cups milk

• 3/4 cup (3 oz.) Sargento® Shredded Cheddar Cheese
• 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1 cup (4 oz.) Sargento® Shredded Mozzarella Cheese
• 1/2 cup plain dry breadcrumbs

DIRECTIONS

• 1

  Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray.

• 2

  Cook macaroni according to package directions until just tender. Drain and set aside.

• 3

  Meanwhile, melt butter in medium saucepan over medium heat. Whisk in flour, seasoning, pepper and salt, stirring until smooth. Gradually add milk, whisking constantly until slightly thickened. Add Cheddar and Parmesan; stir until smooth.

• 4

  Layer half of pasta, half of tomatoes and half of cheese sauce in prepared baking dish. Repeat layers.

• 5

  Sprinkle Mozzarella cheese evenly over casserole. Place breadcrumbs in small bowl; spray several times with cooking spray. Sprinkle over pasta mixture.

• 6

  Bake, covered, 30 minutes or until hot and bubbly. Uncover and bake 5 minutes or until top is golden brown.