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  • Baked Mac & Cheese

    1 vote
    Baked Mac & Cheese
    Servings: 4
    by To Catch A Cook
    11 recipes
    >
    Who doesn't love mac and cheese? This recipe even sneaks in some tomatoes and broccoli, and doesn't require a bechamel - making it an easy weeknight dinner.

    Ingredients

    • 1/2 cup Italian breadcrumbs
    • 1/2 cup panko
    • 3 cups elbow pasta
    • 1 1/2 cups grated Parmesan cheese + 1/4 cup Parmesan
    • 1 cup grated white cheddar cheese
    • 1/4 cup skim milk
    • 1 cup cherry tomatoes, quartered
    • 2 cups chopped broccoli, blanched
    • Salt, Pepper
    • Olive Oil
    • PAM Cooking Spray

    Directions

    1. Preheat the oven to 400°F. Spray 4 ramekins with vegetable cooking spray. Combine breadcrumbs and panko. Coat the inside of each ramekin with mixture, shaking off any excess. Reserve 1/4 cup of the mixture to use as the topping.
    2. Cook pasta according to package directions.
    3. To blanch broccoli, bring a large pan of salted water to a boil. Add the broccoli and cook for 1 to 2 minutes until bright green. Using a small strainer, remove the vegetables and place immediately into a bowl of iced water (keep it in the strainer!). Season the broccoli with salt and pepper.
    4. Quarter the tomatoes, season with salt and pepper.
    5. Mix the pasta, cheeses, milk, and vegetables in a large mixing bowl. Season with salt and pepper. Spoon into prepared ramekins. Top with a thin layer of the remaining breadcrumb mixture and 1/4 cup Parmesan. Drizzle with olive oil. Place on a baking sheet and bake 15 minutes or until golden brown on top. Enjoy!

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