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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 350 degrees. | 2. Butter a 13 x 9-inch baking dish. | 3. Cook the pasta in a large pot of boiling water until just tender; drain (do not rinse) and place in a large bowl, toss with 2 tablespoons butter; set aside. | 4. Sprinkle 1/4 cup breadcrumbs (can use a tablespoon more breadcrumbs) into the bottom of the dish; tilt the dish to coat the sides evenly. | 5. Layer 1/3 of the cooked macaroni, then 1/3 of the white cheddar, then 1/3 of the mozza cheese, then 1/3 of the Parmesan cheese, then remaining 1/4 cup breadcrumbs. | 6. Repeat the layer twice ending with breadcrumbs. | 7. In a bowl whisk the eggs with half and half cream, salt and black pepper; pour evenly over the layered mixture in the baking dish. | 8. Bake uncovered for 30 minutes minutes or until golden brown and set. | 9. Remove from oven then layer the tomato slices on top, then sprinkle with about 1/4 cup Parmesan cheese (or to taste) on top of the tomatoes; return to oven for another 20-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macaroni noodle	1	package		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
breadcrumb	1/2	cup	divided	-	-	-	-
white cheddar cheese	1	package	divided	-	-	-	-
mozzarella cheese	2	cups	shredded divided	-	-	-	-
parmesan cheese	3/4	cup	grated divided	222.0	24.0	24.0	3.0
egg	6		beaten	429.0	2.16	37.68	28.53
half cream	4	cups		547.52	83.52	24.128	12.992
salt	1	teaspoon		-	-	-	-
black pepper				-	-	-	-
plum tomato	1 -2		sliced chopped	-	-	-	-
parmesan cheese	1/4	cup	grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.