Thursday, November 21, 2013

Baked Italian Macaroni and Cheese

I love love love macaroni and cheese. Not the boxed kind but the creamy homemade kind. I was really craving it but I didn't have any elbow macaroni and the only cheese I had was Italian cooking cream and mozzarella. I decided to make an Italian version using the ingredients that I already had on hand in the house. This baked Italian version was absolutely incredible! I also lightened it up so that it is somewhat diet friendly. It was a hit!

Baked Italian Macaroni and Cheese
Serves 8
Cal 288, Carbs 35.3, Fat 8.2, Fiber 3.7, Protein 16.2

12 oz. pasta of your choice (I used Ronzoni Penne)
1 cup Philadelphia Italian Cooking Cream
1 oz. pepperoni, chopped
1 cup cooked chicken, chopped
1/4 cup parmesan style bread crumbs
1 can diced tomatoes, drained
1 cup reduced fat mozzarella cheese

Pre-Heat oven to 375. Spray a casserole dish with non stick cooking spray.

While oven is pre-heating cook noodles to al dente. Drain and set aside. In a large bowl combine noodles, cooking cream, tomatoes, chicken, and pepperoni. Pour mixture into the casserole dish. Cover with cheese and breadcrumbs.

Bake for 25 minutes or until cheese is melted and casserole is bubbly. Enjoy!


  1. Interesting combo, very creative! I keep forgetting about the cooking cremes, I'll have to try this!

  2. Thank You! I don't use the cooking cremes that often but it worked great in this dish!

  3. I love macaroni and cheese ... without doubt, one of the greatest comfort foods known to mankind.

  4. I've never actually heard of cooking cremes but this recipe sounds delicious! Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

  5. Man am I a sucker for lots and lots of cheese. Must try this! Thanks for sharing!

  6. This sounds wonderful, Bridget! Easy too! Thanks so much for linking to Freedom Fridays! I've pinned this and have it scheduled to be shared on FB today :) Have a Happy Thanksgiving - we hope you'll join us again this week! {hugs}


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