Bruschetta Mac and Cheese

Bruschetta Mac and Cheese combines all of the great flavors from classic Italian bruschetta and Wisconsin mozzarella into one easy-to-prepare dish!

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Servings: 6


  • 1 pound elbow pasta
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups whole milk
  • 4 cups (1 pound) Wisconsin mozzarella cheese, shredded
  • 2 Roma tomatoes, diced
  • 2 tablespoons fresh basil leaves, sliced
  • 1/2 tablespoon balsamic vinegar
  • 1 teaspoon garlic, minced
  • 1/2 cup seasoned bread crumbs


In large pot of water, boil elbow noodles until al dente according to package directions. Drain water.

In large skillet, melt butter over medium heat. Once melted, whisk in flour. Stir until golden-brown. Slowly whisk in milk. Turn heat to medium-high and continue to stir until mixture comes to boil. Reduce heat to low and stir in mozzarella cheese. Stir constantly until cheese has melted.

Stir in cooked elbow noodles to cheese mixture. Remove from heat.

In small bowl, combine diced tomato, balsamic vinegar and garlic. Stir.

Top each macaroni and cheese serving with 1 tablespoon bread crumbs and 2 tablespoons tomato mixture.

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Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.