Macaroni Cheese Tomato Casserole
Discover the ultimate comfort food with this Macaroni Cheese Tomato Casserole, a mouthwatering twist on the classic baked mac and cheese! This hearty casserole combines tender macaroni pasta with a rich, velvety cheese sauce made from sharp cheddar and Parmesan, perfectly balanced by the tangy sweetness of diced tomatoes and tomato paste. Infused with garlic and onion powder for a flavorful kick, it’s topped with golden, crispy breadcrumbs for a satisfying crunch in every bite. Quick to prepare and baked to perfection in just 25 minutes, this casserole is perfect for busy weeknights or as a crowd-pleasing dish at your next family gathering. Served warm and garnished with fresh parsley, it’s a cheesy, savory masterpiece that’s sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Macaroni pasta
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 cup Canned diced tomatoes, drained
- 2 tablespoons Tomato paste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cups Dry breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk while whisking to prevent lumps. Continue to whisk until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Stir in the drained diced tomatoes, tomato paste, garlic powder, onion powder, salt, and black pepper. Mix until the tomato mixture is evenly incorporated.
Combine the cooked macaroni with the cheese and tomato sauce in a large mixing bowl, ensuring the pasta is well coated.
Pour the macaroni mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil until the crumbs are lightly moistened. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 5818 mg | 253% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 50.4 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2970 mg | 228% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2846 mg | 61% | |
*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.
