Italian Macaroni And Cheese With Tomato-parmesan Topping

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package large elbow macaroni noodles
• 2 tablespoons butter
• 1/2 cup breadcrumbs, divided
• 1 (10 ounce) package cheddar cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated parmesan cheese, divided
• 6 large eggs, lightly beaten
• 4 cups half-and-half cream (or use full-fat milk)
• 1 teaspoon salt (or to taste)
• black pepper
• 1 -2 plum tomato, sliced (or coarsley chopped)
• 1/4 cup grated parmesan cheese (or to taste)

Recipe

• 1 set oven to 350 degrees.
• 2 butter a 13 x 9-inch baking dish.
• 3 cook the pasta in a large pot of boiling water until just tender; drain (do not rinse) and place in a large bowl, toss with 2 tablespoons butter; set aside.
• 4 sprinkle 1/4 cup breadcrumbs (can use a tablespoon more breadcrumbs) into the bottom of the dish; tilt the dish to coat the sides evenly.
• 5 layer 1/3 of the cooked macaroni, then 1/3 of the cheddar, then 1/3 of the mozza cheese, then 1/3 of the parmesan cheese, then remaining 1/4 cup breadcrumbs.
• 6 repeat the layer twice ending with breadcrumbs.
• 7 in a bowl whisk the eggs with half and half cream, salt and black pepper; pour evenly over the layered mixture in the baking dish.
• 8 bake uncovered for 30 minutes minutes or until golden brown and set.
• 9 remove from oven then layer the tomato slices on top, then sprinkle with about 1/4 cup parmesan cheese (or to taste) on top of the tomatoes; return to oven for another 20-25 minutes.