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Paula’s Tomato Basil Mac and Cheese Mini Casseroles


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Recipe Courtesy of

43211 Based on 3 Reviews

Servings: 6 to 8
Prep Time: 15 to 20 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

1 pound elbow macaroni
3 tablespoons unsalted butter
½ cup all-purpose flour
4 cups milk
3 cups shredded sharp Cheddar cheese
1½ cups grape tomatoes, halved
¼ cup chopped fresh basil
1 teaspoon salt
1 cup panko (Japanese bread crumbs)
¼ cup chopped parsley

Directions

Preheat oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray. 

Cook pasta until tender. Drain. In a small bowl, combine panko and parsley. Set aside.

In a large saucepan over medium heat, melt butter. Add flour, stirring constantly with a whisk.  Gradually add milk, stirring constantly until smooth. Add cheese, stirring constantly until thick and creamy. Add macaroni, salt, tomatoes, and basil. Spoon into prepared baking dish. Top with reserved panko mixture. Bake until golden and bubbly, about 25 minutes.

Show: Paula's Best Dishes Episode: Ladies' Night
          Watch Paula on Food Network

Publication: Cooking with Paula Deen magazine July/Aug, 2010 pg. 23

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Leave a Comment

Reader Comments:

54321

I LOVE ITTTT!!! I AM GOING TO MARRY ITT!I LOVE YOU PAULA MWAHHHHHH XOXOXOXOOX

By Anonymous on March 27, 2012

21321

This recipe is easy but it tastes so bland. I want to find a recipe where the cheese tastes creamy not like paste

By Stephanie on March 04, 2012

54321

This was delicious! Baked it in a red Henry Emile dish and it looked as beautiful as it was tasty.

By Rosalyn on January 19, 2012

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