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My creamy Mac and Cheese with Tomatoes is a must-try for all mac and cheese lovers out there. This is a simple baked mac and cheese with a homemade cheese sauce using cheddar and gruyere, topped off with buttery crispy breadcrumbs and roasted tomatoes. It's truly delicious!
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Growing up, nothing made me more excited than seeing a big pan of macaroni going into the oven for dinner! My mom's homemade macaroni and cheese was her pride and joy. Move aside, boxed macaroni; her homemade recipe was so good, my friends would ask for it every time they came over!
So when I ended up with a family of my own, it was time to crack open the recipe cards and pull out my mom's classic! And with just a few little adjustments inspired by Ina Garten mac and cheese casserole, it's better than ever and ready in 30 minutes.
The best part about my easy mac and cheese recipe is that it's big enough to feed your family or a crowd, and it can be made ahead of time easily. Plus, it's so creamy and saucy, you won't believe it's baked!
I promise you're going to love how easy this homemade creamy mac and cheese recipe is and how incredible it tastes. Your family won't want any other kind!
Tomato Mac and Cheese Ingredients
- Pasta: I'm using rotini pasta, but you can use any similar pasta for mac and cheese. Other choices are classic macaroni elbows, cavatappi, or shell pasta like conchiglie.
- Salt and Pepper: I recommend using sea salt flakes or kosher salt and freshly cracked black pepper, if possible. I personally am not a fan of regular fine table salt as it can add a metallic flavor to food.
- Olive Oil: Extra virgin olive oil or light olive oil both work. You can also use an alternative, like avocado oil.
- Butter: While I would recommend using unsalted butter so you can salt your mac and cheese separately, you can use salted if it's what you have on hand. Just watch the salt levels and adjust to your taste.
- Flour: All-purpose flour is used in the roux that forms the cheese bechamel sauce.
- Milk: Milk is used in the bechamel for the cheese sauce. I use whole milk.
- Cheddar: I'm using sharp cheddar, and recommend it. It's fantastic mixed with gruyere.
- Gruyere: I would always recommend shredding your own cheese if possible! Pre-shredded cheese comes packaged with an anti-caking powder that also means it won't melt together as well as freshly grated cheese.
- Panko: I love using panko for the breadcrumb topping. Feel free to mix it up, but panko gets so golden and crispy.
- Tomatoes: Technically, you can make this mac and cheese without tomatoes. But if you've never given it a try before, I do recommend making mac and cheese with tomatoes. That pop of freshness makes all the difference in a carb-heavy dish like mac and cheese. Try it out at least once!
Gluten-Free Substitutes
- Replace the fusilli noodles with a gluten-free noodle. I find Tinkyada brown rice spirals to be a great choice for an easy mac and cheese bake.
- Omit the breadcrumbs, or use your favorite gluten-free cracker and crush them up with a bit of garlic powder!
- For the roux, use a gluten-free flour instead of all-purpose flour. It'll thicken up just as well!
- Gluten free pasta tends to be a little more fragile. I recommend not over-stirring it when combining it with the sauce.
Baked Mac and Cheese with Tomatoes Instructions
Step 1: Preheat your oven to 375°F. Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil. Once boiling, add the pasta and cook according to the package instructions. You can cook it to al dente (a little undercooked) if you prefer. Drain, then set aside.
Step 2: In another large pot (or, you can clean and re-use the same one to save on dishes), melt butter. Once it melts, add flour and stir until the butter and flour combine to form a thick paste. This is called a roux, and I have a guide to making a roux if you want to know more.
Step 3: Then, slowly add milk and whisk until creamy, thick, and smooth. This forms a bechamel sauce, which is the perfect base for making a macaroni and cheese sauce. Remove the sauce from the heat to add the cheddar and gruyere cheese to the pot. Stir until it melts and is smooth, then season with salt and pepper to taste.
Step 4: Add the pasta to the cheese sauce and mix it all together to combine well. You want all those pasta noodles coated with that delicious cheese sauce, so stir it well to evenly distribute it throughout the pasta.
Step 5: Grease a 9 by 13-inch baking dish - I'm using cooking spray. Don't forget to do this, or you'll wind up with mac and cheese sticking to your baking dish. Add the macaroni and cheese to the dish, smoothing it into an even layer.
Step 6: Melt your remaining butter in a saute pan over medium heat. Add the panko and cook until it's golden, stirring constantly so it doesn't burn. Remove the panko from the pan immediately so it doesn't continue to brown.
Final Step: Place the tomato slices on top of the macaroni and cheese. Sprinkle breadcrumbs over top. Finally, add the dish to your preheated oven and bake for 30 minutes, uncovered. Serve and enjoy your delicious, creamy baked mac and cheese with tomatoes!
What to Add to Mac and Cheese with Tomatoes
- Bacon - try my candied bacon or air fryer bacon
- Vegetables - try adding in broccoli, green beans, peas, onions, or any favorite veggie. I even like adding a little spinach!
- Sliced hotdogs or sausage - okay, who doesn't love adding sliced hotdogs to their mac and cheese? It's the best combination, and kids love it.
- Buffalo sauce and shredded chicken. I like adding a sprinkle of blue cheese when I do this, too.
FAQ
Mac and cheese should not be covered while baking. Covering the mac and cheese will steam it rather than give it a crispy baked texture. This will leave the topping soggy and the pasta overcooked!
A bechamel made with a roux (mixture of flour and butter) is used to thicken macaroni and cheese. This thick, easy-to-make cheese sauce is a perfect base for a cheesy and creamy mac and cheese.
A mix of cheddar and gruyere is the best for oven mac and cheese to give it a rich flavor and creamy texture. You can also use one of the variations listed above.
Yes! Allow the dish to cool, then cover with aluminum foil, label with the freezing date, and freeze for up to 2 months. Leave out the tomato slices when freezing mac and cheese for best results. I recommend doubling the recipe and freezing it so you have plenty of leftovers. When ready to eat, thaw in the refrigerator overnight and bake in the oven as instructed. This is the best make ahead mac and cheese!
Make Ahead Instructions
- Prepare the mac and cheese recipe as instructed, leaving out the tomatoes and breadcrumb topping. Add it to the 9 by 13-inch baking dish, and allow it to cool.
- Once cooled, wrap it in plastic and store in the refrigerator for up to 2 days.
- Prepare the breadcrumb topping separately and store in an airtight container.
- When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking as instructed in the recipe card.
Expert Tips
- For a crunchier topping, broil 2-5 minutes at the end of the bake time.
- If making ahead of time, allow the dish to sit on the counter for 30 minutes before baking.
- To add a little extra flavor, try adding in a teaspoon of Sriracha and a half teaspoon of mustard powder.
- Don't cover the mac and cheese while baking it! This way the top will get deliciously crunchy and crisp.
Storing Instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. When you reheat, add a little bit of milk. Reheat in the microwave covered partially with plastic wrap, stirring frequently.
Did you try my tomato mac and cheese? I'd love to know what you think! Let me know in the comments below and with a rating. By the way, mac and cheese with tomatoes makes a great side dish for the holidays! Pair it with my other Side Dishes for Ham, Thanksgiving Dishes, Side Dishes for Prime Rib or Christmas Side Dishes!
Mac and Cheese with Tomatoes
Equipment
- 9 x 13 inch baking dish
- 2 large pots
Ingredients
- 16 oz fusilli pasta - or pasta of choice
- 1 dash salt
- 1 drizzle olive oil
- 10 Tablespoons butter - 6 Tablespoons for pasta, 4 Tablespoons for breadcrumb topping
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- salt and pepper, to taste
- 2 medium tomatoes - sliced, optional
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil. Add pasta and boil according to package directions (al dente if desired). Drain and set aside.16 oz fusilli pasta,1 dash salt,1 drizzle olive oil
- In another large pot, melt 6 Tablespoons of butter. Once melted, add in flour and stir until combined and thickened into a paste.10 Tablespoons butter,½ cup all-purpose flour
- Slowly add milk and whisk until creamy, thick, and smooth. Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.4 cups whole milk,4 cups sharp cheddar cheese, shredded,2 cups Gruyere cheese, shredded,salt and pepper, to taste
- Add pasta to cheese sauce and mix. Spray a 9 by 13-inch dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
- Melt remaining 4 Tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don't continue to brown in the hot pan.10 Tablespoons butter,1 cup panko breadcrumbs
- Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumbs over top.2 medium tomatoes
- Bake for about 30 minutes, until bubbling and edges are starting to brown. Serve and enjoy!
Notes
- Prepare mac and cheese as instructed, leaving out the tomatoes and breadcrumb topping. Add it to the 9 by 13-inch baking dish, and once cooled, wrap it in plastic and store in the refrigerator for up to 2 days.
- Prepare the breadcrumb topping separately and store in an airtight container.
- When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking.
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