Mac and Cheese and Tomatoes Copycat Is by Barefoot Contessa
Elevate comfort food to gourmet status with this irresistible Mac and Cheese and Tomatoes recipe, inspired by Barefoot Contessa’s culinary genius. Combining rich, creamy Gruyere and sharp Cheddar cheeses with velvety béchamel sauce, this dish takes classic mac and cheese to new heights. A surprise pop of flavor comes from juicy, chopped plum tomatoes, adding a tangy twist to balance the decadence. Topped with buttery, golden panko breadcrumbs, this baked masterpiece boasts the perfect crunch in every bite. Ready in just under an hour and serving six, it’s an elegant yet hearty meal that’s ideal for family dinners, potlucks, or cozy nights in. Don’t settle for ordinary—this upscale mac and cheese redefines comfort food like never before!
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Recipe Information
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 0.5 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 2 cups Gruyere cheese, grated
- 2 cups sharp Cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon nutmeg, freshly grated
- 1 28-ounce can canned plum tomatoes, drained and roughly chopped
- 1.5 cups panko breadcrumbs
- 2 tablespoons unsalted butter (for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C). Grease a large 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Cook the mixture for 4-5 minutes until it thickens and coats the back of a spoon.
Turn off the heat and add the Gruyere and Cheddar cheeses, stirring until melted. Season the cheese sauce with salt, black pepper, and grated nutmeg.
Fold the cooked macaroni into the cheese sauce, stirring to coat evenly. Gently fold in the chopped canned tomatoes.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and allow it to rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 15.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 884 mg | 68% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 644 mg | 14% | |
*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.
