Three Cheese Macaroni and Tomatoes
Indulge in the ultimate comfort food with this Three Cheese Macaroni and Tomatoes recipe—a creamy, cheesy delight with a tangy twist. This quick and versatile dish combines tender elbow macaroni with a luxuriously smooth cheese sauce made from sharp cheddar, gooey mozzarella, and nutty Parmesan. The addition of vibrant, juicy canned tomatoes takes this classic mac and cheese to a whole new level, offering a burst of flavor in every bite. Finished with an optional crispy breadcrumb topping and baked to bubbly, golden perfection, this crowd-pleaser is perfect for weeknight dinners or cozy gatherings. Ready in just 40 minutes, it pairs well with a fresh green salad or a side of garlic bread for an unforgettable meal. Keywords: three cheese macaroni, mac and cheese with tomatoes, cheesy pasta bake, comfort food recipe.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 15-ounce can canned diced tomatoes
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.5 cups breadcrumbs (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat the oven to 375°F (190°C) if you plan to bake the dish.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking to create a smooth sauce. Continue to cook, stirring frequently, until the mixture thickens, about 3-4 minutes.
Stir in the salt, black pepper, garlic powder, and paprika. Add the cheddar, mozzarella, and Parmesan cheeses, one at a time, stirring after each addition until fully melted and smooth.
Add the canned diced tomatoes (with their juices) into the cheese sauce. Stir to combine.
Pour the cooked macaroni into the cheese sauce and mix until the macaroni is evenly coated.
If baking the dish, transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Sprinkle breadcrumbs evenly over the top for added texture, if desired.
Bake in the preheated oven for 15-20 minutes, or until bubbling and golden brown on top.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Three Cheese Macaroni and Tomatoes!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 468 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 347 mg | 7% | |
*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.
