Tomatoey Macaroni and Cheese
Indulge in the ultimate comfort food with this Tomatoey Macaroni and Cheese recipe, where creamy cheesy goodness meets the tangy richness of tomatoes. A flavorful twist on the traditional dish, this baked delight features a velvety sauce made from sharp cheddar, mozzarella, and Parmesan cheeses, paired with canned diced tomatoes and a touch of tomato paste for an irresistible tomato-forward flavor. Aromatic seasonings like garlic powder, onion powder, and paprika add depth, while a crunchy golden panko breadcrumb topping delivers texture perfection. Ready in under an hour, this crowd-pleasing casserole is perfect for family dinners or potluck gatherings. Serve warm and garnish with fresh parsley for a touch of brightness. Keywords: tomatoey macaroni and cheese, baked mac and cheese with tomatoes, creamy pasta casserole, comfort food recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups macaroni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cups grated Parmesan cheese
- 1 14-ounce can canned diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Slowly whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture, stirring frequently, until it thickens, about 5 minutes.
Reduce the heat to low and gradually stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth.
Stir in the diced tomatoes, tomato paste, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
Add the cooked macaroni pasta to the sauce and stir until fully coated.
Transfer the macaroni and cheese mixture to the prepared baking dish and spread it evenly.
In a small bowl, toss the panko breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if using, and serve warm.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6344 mg | 276% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 50.1 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3605 mg | 277% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2778 mg | 59% | |
*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.
