Macaroni and Cheese in Our Family with Tomatoes
Elevate your comfort food game with our family’s twist on classic Macaroni and Cheese with Tomatoes. This rich and creamy baked pasta dish combines sharp cheddar and parmesan cheeses with perfectly cooked macaroni and sweet, juicy canned tomatoes for a flavor-packed upgrade. The golden, crispy panko breadcrumb topping adds the perfect crunch to every bite. Ready in just 40 minutes, this recipe is as easy as it is satisfying, making it an ideal weeknight dinner for the whole family. With its harmonious blend of creamy, cheesy, and tangy flavors, this dish is sure to become a household favorite. Serve it as a hearty main or pair it with a fresh green salad for a balanced meal.
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Recipe Information
Ingredients
- 16 oz macaroni pasta
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2.5 cups milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 14 oz diced tomatoes, canned (drained)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until slightly golden, stirring constantly.
Gradually pour in the milk while whisking to avoid lumps. Continue to whisk until the mixture thickens and starts to bubble, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese and grated parmesan cheese until fully melted and smooth.
Add the salt, black pepper, and paprika to the cheese sauce. Mix well.
Gently fold the cooked macaroni and the drained diced tomatoes into the cheese sauce until everything is evenly incorporated.
Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
3921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 466 mg | 156% | |
| Sodium | 6101 mg | 265% | |
| Total Carbohydrate | 449.4 g | 163% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 59.8 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 2976 mg | 229% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3027 mg | 64% | |
*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.
