Tomato Macaroni and Cheese Mac and Cheese
Elevate your classic comfort food game with this irresistible Tomato Macaroni and Cheese! This recipe seamlessly blends the creamy indulgence of traditional mac and cheese with the robust, tangy flavor of tomatoes, creating a dish that's both familiar and delightfully unique. Packed with a trio of cheeses—sharp cheddar, mozzarella, and parmesan—this baked mac and cheese is enriched with a luscious tomato-infused sauce made from tomato paste and crushed tomatoes, seasoned with garlic, onion, and paprika for added depth. Topped with golden, crispy panko breadcrumbs and a hint of olive oil, this dish delivers the perfect combination of creamy and crunchy textures. Ready in just 45 minutes, it's ideal for weeknight dinners or comforting gatherings. Garnish with fresh parsley for a vibrant finishing touch, and watch your family fall in love with this elevated take on a beloved classic. Perfect for anyone searching for tomato mac and cheese recipes or creative twists on macaroni classics!
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 tablespoons tomato paste
- 14.5 ounces crushed tomatoes, canned
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens (about 3-4 minutes).
Stir in the shredded cheddar, mozzarella, and parmesan cheeses, one handful at a time, until fully melted and smooth.
Add the tomato paste, crushed tomatoes, garlic powder, onion powder, paprika, salt, and black pepper to the cheese sauce. Stir until fully combined and heated through.
Add the cooked macaroni to the sauce and mix well to coat all the pasta evenly.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden and crispy.
Remove the dish from the oven and let it cool slightly. Garnish with chopped fresh parsley, if desired, before serving.
Enjoy your Tomato Macaroni and Cheese!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 657 mg | 51% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 520 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.
