Macaroni Cheese with Tomato and Basil
Elevate your comfort food game with this irresistible Macaroni Cheese with Tomato and Basil, a delightful twist on the classic baked pasta dish. Creamy cheddar and parmesan cheese sauce envelops perfectly cooked macaroni, while layers of ripe tomato slices and fragrant fresh basil add a burst of freshness and vibrant flavor. Topped with a crispy golden breadcrumb and parmesan crust, this oven-baked comfort meal is both hearty and elegant. Ready in under an hour, this recipe is perfect for weeknight dinners or cozy gatherings, offering a crowd-pleasing combination of creamy, tangy, and herby goodness. Garnish with extra basil for a picture-perfect finish, and enjoy this luscious baked pasta masterpiece!
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Recipe Information
Ingredients
- 300 grams macaroni pasta
- 50 grams butter
- 50 grams all-purpose flour
- 500 milliliters milk
- 200 grams cheddar cheese (grated)
- 50 grams parmesan cheese (grated)
- 3 medium ripe tomatoes
- 20 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams breadcrumbs
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
Preheat the oven to 200°C (400°F).
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a smooth paste (roux).
Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon, about 5 minutes.
Remove the saucepan from the heat and stir in the grated cheddar cheese and half of the parmesan cheese. Season with salt and black pepper.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring the pasta is evenly coated.
Slice the tomatoes into thin rounds and roughly chop the fresh basil leaves.
In a greased baking dish, spread half of the macaroni mixture in an even layer. Arrange half of the tomato slices over the pasta and sprinkle with half of the basil.
Add the remaining macaroni mixture on top, followed by the rest of the tomato slices and basil.
In a small bowl, mix the breadcrumbs with the remaining parmesan cheese and olive oil. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Let the dish rest for a few minutes before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 686 mg | 53% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 555 mg | 12% | |
*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.
