Much better than classic Macaroni and Cheese. This version still has lots of cheesy flavor but is baked with juicy tomatoes and lots of mushrooms. Serve with a simple salad and make with whole wheat macaroni for a serious boost to the health value that’s packed with flavor. A great family casserole.
YIELD
10 servingsPREP
28 minCOOK
62 minREADY
92 minIngredients
Directions
Preheat the oven to 350℉ (180℃).
Bring large pot of salted water to a boil.
Add pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain pasta.
In large skillet, heat olive oil over medium heat.
Add mushrooms, onion, and garlic.
Cook until mushrooms are tender and onion is golden, 8 to 10 minutes.
Stir in tomatoes, spinach, and red pepper flakes.
Mix well and cook until heated through, about 5 minutes.
In small bowl, mix together bread crumbs, ¼ cup Parmesan, and ¼ cup Romano.
Spread softened butter in 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
In large bowl combine vegetable mixture with cooked macaroni, cubed mozzarella, remaining Parmesan and Romano cheeses, and nutmeg.
Spoon into prepared baking dish, top with remaining bread crumb mixture, and dot top with remaining butter.
Bake until top is golden brown, 30 to 40 minutes.
Cool slightly and serve warm.
Comments
In this recipe for Better than Macaroni and Cheese it's unclear whether the Parmesan and Romano cheeses are fresh-grated or the dry-grated that comes in a container. Please specify. Thanks.