Ingredients
- FOR TOPPING
- 1/2 breadcrumbs (dry)
- 3 tablespoons melted butter
- FOR THE MAC & CHEESE
- 12 ounces dry elbow macaroni (or any short pasta)
- 8 ounces shredded cheddar cheese, (sharp, divided, 2 cups)
- 1 can (12 ounce) evaporated milk
- 1 large egg (lightly beaten)
- 1 can (14.5 ounce) diced tomatoes (drained)
- 1 teaspoon dry Italian herb seasoning
- Salt & pepper
How to Make
-
Step 1: Preheat oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray and set aside.
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Step 2: In a small bowl, combine the breadcrumbs with melted butter; set aside.
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Step 3: 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.
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Step 4: Slowly add 1 3/4 cups cheddar cheese and evaporated milk, stirring constantly, until cheese melts. Quickly stir in egg.
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Step 5: Remove from heat and add tomatoes and Italian herb seasoning, stir to combine. Season with salt and pepper.
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Step 6: 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.
We hope you enjoy this recipe!
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