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. 

Baked Macaroni n’ Cheese with Roasted Tomatoes – Healthyish Foods

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!

Baked Macaroni n’ Cheese with Roasted Tomatoes – Healthyish Foods

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.

You can enjoy this recipe as a side dish with your meal or you can eat it as your main meal, like I do. No matter how you dish it, this is one of those recipes that will quickly become a family favorite.

Looking for more macaroni n’ cheese recipes? Try my stovetop Mexican mac n’ cheese or my pumpkin mac n’ cheese. Both are so delicious! 

Baked Macaroni n’ Cheese with Roasted Tomatoes – Healthyish Foods
Baked Macaroni n’ Cheese with Roasted Tomatoes – Healthyish Foods

Baked Macaroni n’ Cheese with Roasted Tomatoes

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  • 12 ounces elbow macaroni noodles
  • 4 tablespoons salted butter
  • 2 tablespoons AP flour , all purpose flour
  • 1.5 cups 2% milk
  • 8 ounces Velveeta cheese, cut into smaller cubes for easy melting.
  • ½ cup shredded mozzarella cheese
  • ½ cup pasta water , used to thin out the cheese sauce if it tightens.
  • 1 can whole roasted tomatoes – 28 ounce can , drain off the juice and give them a rough chop. I like larger pieces in my recipe.
  • ½ cup toasted breadcrumbs, panko, or Italian will work

optional: cracked black pepper and red pepper flakes


    • pasta pot
    • colander
    • oven safe saute pan


    • Preheat the oven to 375 degrees.

    Prepare the pasta:

    • Boil a pot of water and cook the elbow macaroni noodles according to the package. (al dente preferred) Reserve a 1/2 cup of water.
      Drain the pasta in a colander and set the pasta aside.
    • In an oven-safe pan, add the butter and AP flour over medium heat to form a roux.
    • Once the roux begins to bubble, slowly add the milk to form a béchamel sauce.
    • Once the sauce is creamy, no lumps add the Velveeta and mozzarella cheese. Reduce the heat to medium-low. Stir until well combined. You want the cheese to be fully melted.
    • When the cheese sauce is ready, add the cooked pasta into the pan and coat the pasta in the cheese sauce.
      If the cheese sauce begins to tighten, you can add some of the reserved pasta water. Use as much as you like or until the cheese sauce reaches your desired consistency.
    • 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.
    • Top the entire dish with the breadcrumbs and bake covered for 20 minutes. Broil uncovered for 1-2 minutes for an extra crispy top. 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.