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Light Mac and Cheese with Tomatoes

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5 from 7 reviews

A lightened up version of Mac and Cheese! Great on flavor and texture…and simple to make! Use any combination of cheeses and a pasta shape to suit the occasion!

Ingredients

Scale
  • 14 oz. bag of Basketball Pasta (or any other short shape!)
  • 6 T. butter, divided
  • 1 1/2 cups shredded Italian blend cheese (3,4 ,or 5 cheeses) (part of an 8 ounce bag)
  • 1/2 cup shredded sharp cheddar cheese
  • 1 14 oz. can diced tomatoes, with juice
  • 1 t. salt
  • 1 t. Italian seasoning
  • 1/4 t. pepper
  • 1/2 cup panko (or dry seasoned bread crumbs)
  • Fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Using 1 T. of butter, grease a 2 1/2 or 3 quart gratin/casserole dish.
  3. Cook pasta according to package directions, drain (RESERVE 1 cup of pasta water!), rinse with cold water and toss with 1 T. oil.
  4. In a large bowl, combine the can of tomatoes, with juice, 1 cup Italian blend cheese, 1/2 cup shredded cheddar cheese, all seasonings, 23 T. melted butter, and reserved pasta water. Add cooked pasta to bowl and toss gently to combine. Optional: Pull a few pieces of pasta out of bowl to save and top dish, so guests will notice the pasta shape!
  5. Pour pasta mixture in casserole dish.
  6. Combine panko with 2 T. melted butter in a small bowl.
  7. Sprinkle panko mixture over top of casserole.
  8. Bake for 25-30 minutes until dish is hot, pasta is melted and top crust is golden brown!
  9. Top with fresh chopped parsley and extra pasta pieces.
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