June 10, 2016
Comfort Food, Casseroles, Side Dishes,
Pasta, Fruit, Tomato, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Weeknight Meals, Oven Bake, Vegetarian, Canned Tomatoes, Macaroni, Kosher Dairy more
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Preheat oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray and set aside.
In a small bowl, combine the breadcrumbs with melted butter; set aside.
Meanwhile in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
Slowly add 1 3/4 cups cheddar cheese and evaporated milk, stirring constantly, until cheese melts. Quickly stir in egg.
Remove from heat and add tomatoes and Italian herb seasoning, stir to combine. Season with salt and pepper.
Pour into prepared baking dish and sprinkle the top with remaining 1/4 cup shredded cheddar cheese then breadcrumbs. Bake for 20 minutes, or until cheese is bubbly.
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