Stove Top Macaroni and Cheese with Tomatoes
Indulge in the ultimate comfort food mash-up with this creamy Stove Top Macaroni and Cheese with Tomatoes. Featuring tender elbow macaroni coated in a rich, velvety cheddar and parmesan cheese sauce, this recipe is taken to the next level with the addition of juicy, tangy diced tomatoes for a burst of flavor and color. Made entirely on the stovetop in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or casual entertaining. The hint of paprika as a garnish adds a subtle smoky kick, making every bite irresistibly satisfying. With simple ingredients and no baking required, this dish serves up cheesy, crave-worthy goodness in a snap. Perfect for family-friendly meals or as a crowd-pleasing side dish!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups parmesan cheese, grated
- 1 cup canned diced tomatoes, drained
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is your roux.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook the mixture for 2-3 minutes until thickened.
Lower the heat to medium-low, and add the shredded cheddar cheese and parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.
Season the cheese sauce with salt and pepper. Taste and adjust the seasoning if needed.
Gently fold in the drained diced tomatoes and cooked macaroni, stirring until the noodles are fully coated in the cheese sauce.
Let the macaroni and cheese heat through for 2-3 minutes, stirring occasionally.
Serve immediately, garnished with a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 38.6 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2312 mg | 178% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1278 mg | 27% | |
*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.
