Mac and Cheese with Tomatoes

My Mac and Cheese with Tomatoes combines sharp cheddar and gruyere cheese for a homemade baked mac and cheese that is extra rich and creamy!

Course Main or side dish

Cuisine American

Keyword baked mac and cheese, mac and cheese with tomatoes, tomato mac and cheese

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 420kcal

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

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!

Overnight Mac and Cheese Instructions

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.