|Small bread cubes||1 1/2 Cup (24 tbs)|
|Bread cubes||1 1/2 Cup (24 tbs) (1/4 Inch Cubes)|
|Shell macaroni/Elbow macaroni||2 Cup (32 tbs)|
|Garlic salt||1/4 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Grated onion||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Cut up mozzarella cheese||1 Cup (16 tbs)|
|Chopped mozzarella||1 Cup (16 tbs)|
|Grated parmesan cheese||1/2 Cup (8 tbs)|
|Tomatoes||4 Medium , thinly sliced|
|Tomatoes||4 Medium , sliced thin|
|Melted butter||2 Tablespoon|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
Heat oven to 350 degrees.
Butter a 2-qt.casserole.
Spread bread cubes on a large flat pan, put in oven and toast very lightly, stirring often.
Cook and drain macaroni.
Melt 2 tbsp.butter in saucepan.
Add flour, salt, pepper and garlic salt and cook and stir until bubbling.
Remove from heat and add milk all at once, stirring to blend.
Set over moderate heat and cook and stir until slightly thickened.
Add onion, Worcestershire sauce, Mozzarella cheese and Parmesan cheese.
Cook gently, stirring, until cheese is melted.
Remove from heat and stir in cooked macaroni.
Put half of mixture in prepared casserole.
Top with a layer of tomato slices.
Sprinkle tomatoes lightly with salt and pepper.
Pour in remaining macaroni mixture and top with remaining tomato slices, sprinkling again with salt and pepper.
Toss toasted bread cubes and 2 tbsp.butter together and sprinkle cubes on top of casserole.
Bake 25 minutes.
Remove from oven and sprinkle Cheddar cheese over bread cubes.
Bake 10 minutes longer or until Cheddar cheese has melted.
Serving size Complete recipe
Calories 3917Calories from Fat 1837
% Daily Value*
Total Fat 213 g327.7%
Saturated Fat 122 g610%
Trans Fat 0 g
Sodium 7476 mg311.5%
Total Carbohydrates 308 g102.7%
Dietary Fiber 21 g84%
Sugars 76 g
Protein 200 g400%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet