Three Cheese Brown Butter Mac with Parmesan-roasted zucchini and Roma tomatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 51/2 oz. Elbow Macaroni
  • 2 Zucchini
  • 2 Roma Tomatoes
  • 2 oz. Grated Parmesan Cheese
  • 4 fl. oz. Heavy Whipping Cream
  • 11/2 oz. Cheddar Cheese Slices
  • 2 oz. Shredded Mozzarella
  • 0.9 oz. Butter
  • 1/4 cups Panko Breadcrumbs

Directions

  1. Preheat oven to 450 degrees. Bring a medium pot of lightly salted water to a boil.

  2. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Prepare a casserole dish with cooking spray. Place a colander in the sink.

  3. Add macaroni to boiling water and cook until al dente, 7-9 minutes. Scoop out ¾ cup pasta water and reserve. Drain pasta in colander and rinse briefly under cold water. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  4. Trim zucchini ends, halve lengthwise, and cut into ½" slices on an angle. Core Roma tomatoes and cut into ½" dice. Place zucchini and tomatoes on prepared baking sheet and drizzle with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Toss to coat, spread into a single layer, and sprinkle with half the Parmesan cheese (reserve remaining for sauce). Roast until golden brown and tender, 15-18 minutes. While vegetables roast, make mac and cheese.

  5. Three Cheese Brown Butter Mac with Parmesan-roasted zucchini and Roma tomatoes
  6. 1
  7. Before Cooking
  8. Preheat oven to 450 degrees
  9. Bring a medium pot of lightly salted water to a boil
  10. Thoroughly rinse produce and pat dry
  11. Prepare a baking sheet with foil and cooking spray
  12. Prepare a casserole dish with cooking spray
  13. Place a colander in the sink
  14. Cook the Pasta
  15. Add macaroni to boiling water and cook until al dente, 7-9 minutes. Scoop out ¾ cup pasta water and reserve. Drain pasta in colander and rinse briefly under cold water. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.
  16. Three Cheese Brown Butter Mac with Parmesan-roasted zucchini and Roma tomatoes
  17. 2
  18. Roast the Vegetables
  19. Trim zucchini ends, halve lengthwise, and cut into ½" slices on an angle. Core Roma tomatoes and cut into ½" dice. Place zucchini and tomatoes on prepared baking sheet and drizzle with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Toss to coat, spread into a single layer, and sprinkle with half the Parmesan cheese (reserve remaining for sauce). Roast until golden brown and tender, 15-18 minutes. While vegetables roast, make mac and cheese.
  20. Three Cheese Brown Butter Mac with Parmesan-roasted zucchini and Roma tomatoes
  21. 3
  22. Make the Mac and Cheese
  23. Add cream and reserved pasta water to pot used to cook pasta. Bring to a boil over medium-high heat, stirring frequently. Reduce to medium and simmer until reduced slightly to consistency of tomato juice, 3 minutes. Whisk in cheddar cheese, mozzarella, remaining Parmesan, and ½ tsp. salt until smooth and immediately remove from burner. Stir in macaroni.

  24. Add butter to a small pan over medium heat and cook, stirring occasionally, until it begins to smell nutty, turn golden, and brown flecks appear, 5-6 minutes. Stir in panko breadcrumbs to coat and immediately transfer into a small bowl.

  25. Transfer mac and cheese into prepared casserole dish. Sprinkle panko-brown butter mixture on top and bake until golden brown, 7-10 minutes.

  26. Reheat vegetables in oven 2-3 minutes if necessary. Serve alongside mac and cheese, family style.

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