Baked Mac and Cheese
-
prep time
5 mins
-
cook time
30 mins
-
total time
35 mins
-
servings
4
INGREDIENTS
3 tablespoons Pompeian Robust Extra Virgin Olive Oil
1 cup panko crumbs
1 teaspoon dried Italian seasoning blend
1 ½ cups half and half
4 ounces cream cheese
2 ¼ cups shredded orange cheddar cheese
8 ounces dried rotini or other short pasta
2 tablespoons chopped fresh parsley
PREPARATION
- Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
- Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of Pompeian Robust Extra Virgin Olive Oil, the panko and Italian seasoning, stirring to coat the crumbs in the oil. Cook 5-7 minutes, stirring frequently, until the crumbs are golden. Transfer to a small bowl.
- Add the half and half to a saucepan and bring to a simmer. Stir in the cream cheese and 2 cups of the cheddar cheese. Cook 2-3 minutes, or until the cheeses are melted and the sauce is smooth.
- Cook the pasta in the boiling water until al dente, according to package directions. Drain and transfer to the skillet.
- Pour the cheese sauce over the pasta and stir to combine. Top the pasta with the remaining ¼ cheddar cheese and the toasted panko. Drizzle the remaining tablespoon of Pompeian Robust Extra Virgin Olive Oil over the top.
- Bake 20-22 minutes, until the cheese sauce is bubbling. Sprinkle the parsley over the pasta and serve.
featured products
