Gratineed Macaroni and Cheese with Tomatoes
Elevate your comfort food game with this rich and irresistibly crispy Gratineed Macaroni and Cheese with Tomatoes. This delightful casserole combines tender elbow macaroni with a creamy, velvety cheese sauce made from sharp cheddar and Parmesan, enhanced by a hint of mustard powder and paprika for depth of flavor. Sweet, juicy cherry tomatoes are layered throughout for a burst of freshness, while a golden, crunchy topping of panko breadcrumbs, olive oil, and fresh parsley adds the ultimate textural contrast. Perfectly baked to bubbling, golden perfection, this recipe is an easy crowd-pleaser that’s ready in just under an hour. Serve it as a hearty main dish or a stunning side—ideal for weeknight dinners or special occasions! Keywords: macaroni and cheese, baked mac and cheese, gratineed pasta, cheesy casserole, comfort food recipe.
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Recipe Information
Ingredients
- 300 grams Elbow macaroni
- 250 grams Cherry tomatoes
- 60 grams Unsalted butter
- 40 grams All-purpose flour
- 500 milliliters Whole milk
- 200 grams Sharp cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Ground mustard powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 200°C (400°F).
Cook the macaroni in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
Halve the cherry tomatoes and set them aside for later use.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1–2 minutes to form a roux.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce begins to thicken, about 5 minutes.
Stir in the cheddar cheese, Parmesan cheese, mustard powder, paprika, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Combine the cooked macaroni and cheese sauce in a large mixing bowl, ensuring the macaroni is evenly coated.
Lightly grease a 9x13-inch baking dish. Add half of the macaroni mixture to the dish, then layer half of the halved cherry tomatoes over it. Repeat with the remaining macaroni and tomatoes.
In a small bowl, mix the panko breadcrumbs with olive oil and chopped parsley. Sprinkle this mixture evenly over the top of the macaroni and tomatoes.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and crispy.
Let the dish cool for a few minutes before serving. Enjoy your gratineed macaroni and cheese with tomatoes!
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 5311 mg | 231% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 49.6 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2730 mg | 210% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
