Baked mac and cheese with tomatoes
The best grilled cheese you’ve ever had runs head-long into your tomato soup and BOOM. You get baked mac and cheese with tomatoes. One of the best comfort foods (and the maybe the best macaroni and cheese) gets yet another transformation into this southern classic.
- The secret is using stewed tomatoes.
- For something fresh, you could add some cooked chicken to the party for a one-dish dinner or some of your favorite vegetables like peas or broccoli.
- A doubled version of this recipe will fit easily into a 9×13 baking dish. Just bake it until the center is hot and the edges bubble–about 30 minutes should do it. As long as you don’t put the mac and cheese into a dish that’s too small and make it super deep, the standard bake time should be close.
Recipes to serve with your mac and cheese with tomatoes:
- Crispy fried chicken tenders
- Classic stuffed peppers
- Homestyle meatloaf with brown sugar glaze
- Dressed up green beans
Try these other no-fail mac and cheeses recipes too:
- Baked macaroni and cheese
- Spicy macaroni and cheese
- Truly easy microwave easy mac and cheese
- Three cheese stovetop mac and cheese
- 18 best tips for super creamy macaroni and cheese
Baked mac and cheese with tomatoes
It’s like a grilled cheese meets tomato soup in one big cozy pan of dinner wonderful.
Ingredients
- 1 1/2 cups uncooked elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14- ounce can stewed tomatoes with the juice chopped
- 2 cups shredded cheddar cheese
- 3/4 cup plain Panko bread crumbs optional
Instructions
- Preheat the oven to 350.
- Bring a large pot of water to a boil.
- Add the pasta and cook 2 minutes less than the package directs. Drain and set aside.
- In a large oven-safe skillet (if you don’t have a skillet that goes in the oven you can transfer your mac and cheese to a baking dish in a bit), melt the butter and add the flour.
- Stir until the flour cooks and the raw flour flavor is gone–about a minute or so.
- Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine.
- Bring to a simmer and cook until the sauce thickens–another 5 to 6 minutes.
- Add the cheese and stir until it melts.
- Add the pasta and stir.
- If transferring to a baking dish, spray the dish with non-stick spray. If not, transfer your skillet to the oven and top with the bread crumbs if you are using them.
- Bake until golden and bubbly–about 35-40 minutes. Serve warm.
Nutrition
Serving: 0.5cupCalories: 412kcalCarbohydrates: 37gProtein: 17gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 62mgSodium: 729mgPotassium: 378mgFiber: 2gSugar: 8gVitamin A: 806IUVitamin C: 6mgCalcium: 412mgIron: 2mg
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Hello. So im interested in making this but I have to use fresh tomatoes, not can. Bc it calls for the liquid, what kind I do to substitute for it. Would water be ok and if so how much would I need to use?
Hi Alex, I haven’t made this with fresh tomatoes, but you would want to use tomato juice and not water. The water would dilute the other flavors and it won’t mis well with the fats in the dish and will split. –Rachel
My mother made this dish often but she also included chopped onion.
Peggy (75 years young)
could you make this as stated and instead of the oven throw it in a crock pot and cook on slow? If so how many hours? I would love to make ahead for a family dinner and not use oven space as I have 10 kids plus their spouses and 31 grandkids and need all the space I can get in my kitchen… plus making ahead a recipe is always a blessing for me. Thanks
Terri
Hi Terri, mac and cheese in a slow cooker gets really thick and dry and the noodles overcook and go mushy. I don’t like it at all, but some people don’t mind. I totally understand needing oven space for crowds though. 🙂
I did it just as you said but also included ham chunks. I doubled the recipe and put 4 cups cubed size ham. My gosh whole meal in one. It was awesome! Thank you for a great recipe, was like my moms she used to cook in the
1950’s. Love love love ❤️
Wonderful Carol!