Growing up my Mom always made us her baked macaroni n’ cheese with roasted tomatoes. At that time, I always hated when she would add tomatoes to the mac n’ cheese. I would beg her to make us a batch without, but she always made it the same way every time.
As an adult, I now understand that she was completely right! The tomatoes add an extra burst of flavor and texture to the recipe. Any time you hit a juicy tomato with your fork, you know you’re in for the perfect bite. After all, what’s better than cheesy noodles, juicy tomatoes and crispy breadcrumbs? Not much!
As soon as I tried this baked macaroni n’ cheese recipe yesterday, I was flooded with so many great memories. This dish truly is a part of my childhood, and I hope you love it as much as I do!
Baked Macaroni n’ Cheese with Roasted Tomatoes
- pasta pot
- oven safe saute pan
- 1 lb. elbow macaroni noodles
- 4 tablespoons salted butter
- 2 tablespoons AP flour – all purpose flour
- 1.5 cups 2% milk
- 8 ounces Velveeta cheese
- ½ cup shredded mozzarella cheese
- 1 can whole roasted tomatoes drain off the juice and give them a rough chop. I like larger pieces in my recipe.
- ½ cup breadcrumbs I used crushed croutons.
optional: cracked black pepper and red pepper flakes
- Preheat the oven to 350 degrees.
- Boil a pot of water and cook the elbow macaroni noodles according to the package. (al dente preferred) Drain the noodles in a colander and set them aside.
- In an oven safe sauté pan add the butter and AP flour over medium heat to form a roux.
- Once the roux begins to bubble, slowly add your milk to form a béchamel sauce.
- Once the sauce is creamy, add the Velveeta and mozzarella cheese. Stir until well combined.
- When the cheese sauce is ready, pour the noodles into the pan and coat the noodles in the cheese sauce.
- Drain the whole roasted tomatoes and chop them into large pieces. Gently fold the tomatoes into the macaroni and cheese. You do not want to over stir the tomatoes, or they will break down and cause the sauce to break.
- Top the entire dish with breadcrumbs, and bake covered for 15-18 minutes. Broil uncovered for 1-2 minutes. Serve immediately and enjoy!
Breadcrumb hack: I used croutons instead because I didn’t have any homemade breadcrumbs on hand. The croutons were garlic / cheese flavored and they tasted great. Simply buzz them in a food processor to get them small enough to sprinkle over the dish.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!