Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cherry tomatoes to the skillet and cook for another 2-3 minutes until the tomatoes start to soften.
- Stir in the dried basil and oregano, followed by the heavy cream. Bring the mixture to a simmer.
- Add the mozzarella and Parmesan cheeses to the cream mixture, stirring until melted and smooth. Season with salt and pepper to taste.
- Fold the cooked macaroni into the cheese sauce until well coated.
- Transfer the mac and cheese to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden on top.
- Garnish with fresh basil before serving.
Notes
- For a spicy kick, add red pepper flakes to the cheese sauce.
- Substitute gluten-free pasta for a gluten-free version.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 70 milligrams