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.
A couple of years ago, a reader asked me if I had a recipe for macaroni and cheese with tomatoes. I thought she meant macaroni and tomatoes (minus the cheese) which I know well. But she was insistent that no–there was an actual real version of macaroni and cheese that had tomatoes in it and that it was pretty doggone amazing.
I had my doubts.
Until I made it for myself. And now I realize I might be a borderline hard-headed idiot for not making it sooner.
The secret is using stewed tomatoes. Write that down. STEWED. Not diced, not chili-ready, not with basil and oregano. Stewed tomatoes are so good on their own–they’ve been cooked down with celery, onion and seasonings and have a slow-cooked flavor straight out of the can. (You can make homemade stewed tomatoes, but who has time for that? Me. Either.)
They might be my new food love.
Make your baked mac and cheese with tomatoes in a large skillet and add your tomatoes as the sauce thickens (before you add the cheese) and bake it all up together. 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.
And just try not to fall in love with those tomatoes. And the macaroni. And the cheese. And the crunchy bread crumbs…it’s just one more way to love something that’s already amazing.
How long to bake a doubled version
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
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.
This recipe brings back memories. My moms recipe was similar but no bread crumbs lots of butter cubed cheese which I am thinking was american government cheese and canned tomatoes that she cut up and added the juice and all. I used to like it ‘raw’ before it was totally done in the oven with the cheese not totally melted etc as a young child. It was an affordable way to feed us kids and was quite popular for no meat on Friday. I really miss my mom and I think I will make it. Thanks for sharing this recipe.
Oh you’re so welcome Misty. I hope you love it. –Rachel
I followed the instructions for this, the only thing I did was add a bit more cheese as I could not really taste it once mixed with the other ingredients. I put my leftovers in the fridge and the next day when I went to eat them, I was shocked to look at plain macaroni with only the bread crumbs left… the noodles and the bread crumbs soaked up all of the sauce!
The type of cheese you use really effects the flavor so it’s fine to add more (or try a stronger one or a different brand next time). And yes, the pasta will absorb the sauce. It’s best to eat it when it’s hot and be prepared for those leftovers to take up the sauce. –Rachel
I make this a different way. Cook 1 lb macaroni and drain. Mix 1 large can of crushed tomatoes into drain macaroni. Put 1/3 into roasting pan. Using the sharpest grated chedder cheese you can find. I use Cabot Seriously sharp chedder. Spread cheese over mac and tomatoes. Salt and pepper. Repeat 2 more times. Cook 350 until top cheese is browned and the sauce is bubbling.
So just shredded cheese over the pasta and tomatoes? I’m not totally clear on how that makes a sauce, but if you like it I’ll not knock it! I have a mac and cheese with tomatoes recipe here on the site that I love to get that tomato fix. It’s one of my favorites! –Rachel
Tweaked this recipe using 2 cups of macaroni and the assorted leftover shredded cheese we had – 1 cup sharp cheddar, 1 cup 4 cheese Mexican blend, and 1 cup mozzarella. Totally recommend adding a little bit of hot sauce like sriracha or valentina if you’re looking for a little kick!
My boyfriend and I loved this dish. I used fire roasted tomatoes in place of stewed and it tasted delicious. Next time will try it with white cheddar cheese.
Yes! I love this recipe so much it hurts. LOL. I’m glad you did too! –Rachel
My boyfriend and I loved this dish. I used fire roasted diced tomatoes and it tasted great. Next time we want to try it with white cheddar cheese.
My husband and I really enjoyed this meal! The only ingredient I added was browned ground turkey.
This is a perfect meal for a cold winter evening. Next time I’ll try sharp while cheddar cheese.
It’s my FAVORITE Mary Jo! I’m so glad you liked it too! –Rachel
Very good
Thanks Bob! This one is one of my all time favorites for sure. –Rachel
Great recipe thanks
You’re welcome Steve! It’s one of my favorites.
I followed all measurements exactly but became concerned as it looked really soupy before putting it in the oven. I ended up adding a little more macaroni but lost some creaminess in the end. Next time I’ll recipe as is except I’ll use a sharp cheddar cheese as I found the dish was a little bland.
Hey Kelly,
Let’s see if I can give some thoughts. First, you may want to take a look at the comments on this post because they may be helpful: https://feastandfarm.com/baked-macaroni-cheese
My next thought if your sauce was soupy is that it simply wasn’t thick enough. I’d never describe my sauce as soupy and if it was dripping off the end of your spoon before you added your cheese, it’s too thin. It should be thick enough to hold a line on the back of a spoon when you dip it in the sauce and then draw your finger through it. It should stay.
And as for blandness, salting in this recipe is merely a guideline and tricky to nail down for some people. My suggestion is to always taste the sauce before you add your pasta and adjust any salt as needed. Every cheese is going to vary in saltiness and certainly adding a more powerfully flavored cheese will help. Maybe you can give it another try and see if you can get it to five stars? 🙂 I believe in you! –Rachel