Cook macaroni til almost cooked, then drain
While macaroni is cooking, cut up the Cracker Barrel cheese into small slices
Add a stick of butter, some salt and peper to taste, and the parmesan cheese, mix until incorporated
Using a casserole dish, layer the macaroni mixture and cheese, starting with a layer of macaroni (ending with a layer of cheese)
After all of the pasta and cheese has been layered, pour in 2 cups of milk
Sprinkle the top with bread crumbs and put a couple tabs of butter here and there on top.
Bake for an hour at 350 degrees
Inspired by the classic Caprese combo of mozzarella, tomatoes, basil, this decadent baked macaroni and cheese recipe is sure to wow. Roasted tomatoes add a touch of sophistication, as well as a burst of bright flavor to this creamy dish.
The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. Artichokes stand out like flavorful little gems amongst the chewy noodles. Pair with a side salad for a complete meal.
If you thought you loved your Instant Pot, just wait until you make a rich and gooey bowl of macaroni and cheese within minutes. The Instant Pot’s pressure function allows you to skip the entire process of boiling water, cooking, and draining.