Creamy Baked Macaroni and Cheese with Tomatoes

Baked Macaroni n’ Cheese with Roasted Tomatoes – Healthyish Foods

5 from 1 vote

Creamy Baked Macaroni and Cheese with Tomatoes

This creamy baked macaroni and cheese recipe features two types of cheese, whole roasted tomatoes, and a crisp panko topping for an elevated side dish!

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 500kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 pasta pot
1 colander
1 oven safe saute pan with lid

Ingredients

Pasta

10 ounces elbow macaroni
½ cup reserved pasta water use as needed to thin out cheese sauce

Cheese Sauce

¼ cup salted butter or 4 tablespoons
2 tablespoons AP flour all purpose flour
1 cup 2% milk
½ cup low sodium chicken broth
6 ounces Velveeta cheese cubed
½ cup shredded mozzarella cheese
28 ounces whole roasted tomatoes drain off the juice and give the tomatoes a rough chop.

Toasted Breadcrumbs

½ cup panko toasted
1-2 tablespoons butter

Instructions

Prep the Oven / Toast the Breadcrumbs

Preheat the oven to 375 degrees.
Add a dollop of butter to a nonstick skillet. Add the panko breadcrumbs and lightly toast until golden brown. Remove from the heat and set aside. Be careful as the breadcrumbs will toast quickly.

Cook 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.

Make the Cheese Sauce

In an oven-safe pan, add the butter and AP flour over medium heat to form a roux.
Once the roux begins to bubble and lightly brown, slowly add the milk and whisk well. Next, add the low sodium chicken broth. Whisk until well combined.
Once the sauce is creamy, no lumps add the cubed Velveeta and shredded mozzarella cheese. Reduce the heat to medium-low. Stir until fully melted, no lumps.

Combine

Add the al dente pasta to the cheese sauce and toss until well coated.
**If the cheese sauce is too thick, add some of the reserved pasta water. Just be careful because the pasta water is lightly salted and you do not want the cheese sauce to become too salty. Option to use low sodium broth or water instead. **
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.

Bake

Top the entire dish with the toasted breadcrumbs and bake covered for 15-20 minutes. Broil uncovered for 1-2 minutes for an extra crispy top. Serve immediately and enjoy!

Notes

How to Store

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until heated through. You can add a small amount of water or broth when reheating the macaroni and cheese to reconstitute the sauce so it's creamy again.

Nutrition