Macaroni and Cheese with Tomatoes
Elevate your comfort food game with this irresistible Macaroni and Cheese with Tomatoes, a perfect blend of creamy, cheesy goodness and tangy bursts of tomato flavor. Featuring tender elbow macaroni enveloped in a velvety sauce made with sharp cheddar, Parmesan, and a hint of Dijon mustard, this dish offers a rich, savory base. Juicy, diced tomatoes add a refreshing twist, while a crispy layer of golden panko breadcrumbs baked on top provides the perfect textural contrast. Ready in just 40 minutes, this easy baked macaroni and cheese is ideal for weeknight dinners or as a hearty side at your next gathering. Whether you're craving classic comfort food or a modern twist, this dish brings warmth and flavor to the table.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 14.5 ounces canned diced tomatoes, drained
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux, ensuring there are no lumps.
Gradually pour in the milk while whisking continuously. Cook for 3-4 minutes until the sauce thickens slightly.
Reduce the heat to low and stir in the sharp cheddar cheese and Parmesan cheese until fully melted.
Add the dijon mustard, salt, and black pepper to the cheese sauce, stirring well to combine.
Gently fold the drained macaroni and canned diced tomatoes into the cheese sauce, making sure the pasta and tomatoes are evenly coated.
Pour the macaroni mixture into a greased 2-quart baking dish.
In a small bowl, mix the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.
Remove the dish from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 803 mg | 62% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 460 mg | 10% | |
*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.
