Macaroni and Cheese with Tomato
Elevate your comfort food game with this irresistible Macaroni and Cheese with Tomato recipe, a delightful twist on the classic dish that combines creamy, cheesy goodness with the vibrant freshness of diced tomatoes. Featuring tender macaroni pasta coated in a rich, homemade cheese sauce made with sharp cheddar and Parmesan, this dish is enhanced with a touch of Italian seasoning for added depth. The juicy tomatoes are folded in for a burst of flavor, while a golden breadcrumb topping adds the perfect crispy finish. Ready in just 45 minutes, this oven-baked macaroni and cheese is an easy yet indulgent dinner option that’s sure to impress. Garnish with fresh parsley for a pop of color and serve it as a main course or an unforgettable side dish!
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Recipe Information
Ingredients
- 300 grams macaroni pasta
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium fresh tomatoes (diced)
- 1 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook for 4-5 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
Stir the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
In a small bowl, combine the diced tomatoes, olive oil, and Italian seasoning. Add this tomato mixture to the macaroni and cheese and gently fold it in.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the breadcrumbs evenly over the top of the dish for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 6617 mg | 288% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 50.7 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 3526 mg | 271% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2078 mg | 44% | |
*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.
