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.
When my husband and I were dating, many moons ago, we used to go to a restaurant in downtown Boston named Slagle’s, I used to order their macaroni and cheese, which had stewed or diced tomatoes in it. Their version was very good and very similar. I have been looking for a recipe for macaroni and cheese with tomatoes for some time. Thanks for putting this on the Web.
Wonderful Lesley! I love bringing back memories!
We absolutely use stewed tomatoes. On top we put Smokey links or smoked pork chops.
One of hubby’s favorites.
My mom used to make similar dish. When I pulled her recipe out it has been so used I couldn’t read part of it so I searched and found yours. It’s in oven now but am excited to try it. Can it be frozen? Not sure the two of us can eat it all in a timely fashion
Thanks
Eh…no I wouldn’t freeze it after it’s cooked. I think you’d be better off making the recipe in a half or quarter version even and eating it while it’s fresh instead. –Rachel
Delicious! We couldn’t wait so we skipped the baking. I ended up adding another cup of macaroni, however, because it was like soup! I also sprinkled some Tony Chachere’s on top because I love it. Thanks for a great, satisfying recipe.
Yes I’d say that was pretty soupy! The baking is important in this recipe to bring everything together but I’m glad you enjoyed it either way. –Rachel
I loved the Baked Mac and Cheese and was excited to try my hand at the Baked Mac & Cheese with Tomatoes. Easy to prepare and most of the ingredients you will have on hand. I have made this recipe 4 additional times and it is super creamy and never fail to impress. Absolutely delicious!!! You cant resist getting seconds.
Gah I love this recipe too! I get fourths and fifths Kim! –Rachel
I made this disH his evening with some additions. Following your recipe prior to putting into the oven I added sautéed onion, red pepper, celery , garlic and pre-cooked ham. I also utilized 5 different types of cheese. I covered with panko crumbs mixed with grated Parmesan and melted butter. Baked for 50 min and then topped with graded cheddar and placed under broiler till browned and bubbly. It turned out fantastic. I must add that I used approx 2.5 cups of elbow pasta. I cooked everything in a 6 quart Dutch oven. I obviously made far more then 2 seniors could possibly eat. I live in a apartment with a few seniors who being widowed truly appreciated getting a good portion of any dish I make. I love cooking and sharing. Thank you so much for the inspiration. I tend to get my main ideas from recipes like yours and modify to meet the many likes of myself and neighbours. I look forward to making other dishes you share.
Many thanks
Larry
You made a lot of mac and cheese Larry! I’m glad you were able to share it with your friends–that’s one of the joys of food in my opinion. I’m glad you enjoyed your creation! –Rachel
I found it needed two cups of uncooked elbow macaroni. It was too much sauce with only 1 1/2 cups. I also used chunky spaghetti sauce instead of the stewed tomatoes to give it a bit more flavor. Yum!
My mom made this. She never used stewed tomatoes, excellent ! I didn’t have stewed tomatoes made my own. Great recipe.Thanks
Excellent!!! I have tried a few other recipes and this by far is extremely easy to prepare and was absolutely wonderful. The dish was so creamy and not dry at all and very filling but not heavy. I will definitely make this again and this will be a staple in our home. You will not be able to eat just one serving; you will go back for seconds.
I agree Kim. I loooovee this! –Rachel
Really good! I followed this exactly except I didn’t have quite enough milk, so I substituted a bit of plain greek yogurt. I think it helped make the sauce even smoother and creamier. I also added some chopped spinach for more veggies. I used an extra sharp white cheddar (Old Croc brand). It was a perfect lazy day dinner. Cheers!