• 8 oz. package of pasta
  • 4 Tbsps. butter
  • ¼ cup flour
  • 2 cups whole milk
  • ½ tsp. salt
  • Fresh ground black pepper, to taste
  • 2 cups Baby-Eye Swiss, shredded
  • ½ cup dried breadcrumbs


Preparation Steps

(Serves 4)

  1. Preheat oven to 400 degrees. Butter a baking dish.
  2. Cook the pasta according to the package directions, drain and set aside.
  3. Melt the butter in a large saucepan.
  4. Whisk the flour into the saucepan until well blended with the butter. Whisk in the salt and pepper.
  5. Gradually pour in the milk while stirring the mixture constantly.
  6. Increase the heat to medium-high and cook for 3 minutes, continuing to stir constantly.
  7. Add the shredded Swiss to the saucepan gradually. Continue stirring until the cheese has melted. Turn off the heat.
  8. Add the cooked pasta to the saucepan and stir to toss the pasta and cheese sauce.
  9. Pour the contents of the saucepan into the baking dish or individual oven-proof dishes.
  10. Sprinkle the breadcrumbs on top of the dish.
  11. Bake for 10-15 minutes. In the last few minutes of baking, add slices of cherry tomatoes to the top of the dish. Once the macaroni begins bubbling on the sides, the dish is ready.