Tomato Macaroni and Cheese
Indulge in the ultimate comfort food with Tomato Macaroni and Cheese, a rich and creamy twist on the classic recipe. This dish combines tender macaroni with a velvety, cheese-packed sauce made from tangy cheddar, nutty parmesan, and a touch of tomato paste for a subtle, savory depth. Tossed with canned diced tomatoes and a hint of garlic, the pasta bakes to perfection under a golden breadcrumb topping for a satisfying crunch. Perfect for weeknight dinners or a cozy gathering, this baked macaroni dish is easy to prepare in just under an hour. Garnish with fresh basil for a vibrant, aromatic finish and serve it bubbling hot for a crowd-pleasing meal. Keywords: tomato macaroni and cheese, creamy pasta bake, cheesy comfort food, baked macaroni recipe, homemade mac and cheese.
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Recipe Information
Ingredients
- 12 oz macaroni pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 2 tbsp tomato paste
- 1 cup diced tomatoes, canned and drained
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 3-4 minutes until the mixture starts to thicken.
Stir in the tomato paste, diced tomatoes, garlic powder, salt, and black pepper. Cook for an additional 2 minutes.
Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated parmesan cheese until smooth and fully incorporated.
Combine the cooked macaroni with the cheese sauce, mixing well to ensure the pasta is evenly coated with the sauce.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with 2 tablespoons of olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
4805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 155.7 g | 778% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 7599 mg | 330% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 52.6 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3264 mg | 251% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2544 mg | 54% | |
*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.
