Moms Baked Tomato and Cheese Macaroni
Indulge in the comforting nostalgia of Mom’s Baked Tomato and Cheese Macaroni, a creamy, savory pasta dish that’s perfect for family dinners or casual gatherings. This baked macaroni recipe combines tender, al dente pasta with a rich and velvety homemade cheese sauce featuring sharp cheddar and Parmesan. A burst of vibrant flavor comes from canned diced tomatoes, balanced with aromatic garlic and onion powders, while a crispy golden topping of panko breadcrumbs infused with olive oil and oregano provides the perfect crunch. With just 20 minutes of prep time and a short bake in the oven, this one-dish meal is an effortless way to elevate classic mac and cheese into an irresistible, oven-baked favorite. Serve it warm, garnished with a dash of paprika, for a cozy, crowd-pleasing dish that will remind you of home.
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Recipe Information
Ingredients
- 16 oz macaroni pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 0.5 cups grated Parmesan cheese
- 14 oz canned diced tomatoes, drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the macaroni pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 4-5 minutes until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Continue to stir until the cheese has melted and the sauce is smooth.
Add the drained diced tomatoes, garlic powder, onion powder, salt, and black pepper to the cheese sauce. Stir well to combine.
Add the cooked macaroni to the cheese and tomato sauce mixture, stirring to coat the pasta evenly.
Pour the macaroni mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, and dried oregano. Mix until the breadcrumbs are evenly coated.
Spread the breadcrumb mixture evenly over the macaroni in the dish. Sprinkle paprika on top, if desired.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling around the edges.
Remove from the oven and let the dish rest for 5-10 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 12.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 669 mg | 51% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 515 mg | 11% | |
*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.
