Baked Tomato Mac and Cheese Recipe

If you’re on the hunt for a mac and cheese recipe that’s anything but ordinary, you’re going to adore this Baked Tomato Mac and Cheese Recipe. It’s the perfect blend of creamy, cheesy goodness layered with fresh, juicy tomatoes that add a bright, tangy twist. When I first made this, the way the tomatoes roasted into slightly caramelized gems on top just blew me away – it’s like summer and comfort food had a delicious baby. Stick around because I’m going to share all my tips to help you nail it every time.

this …

Ingredients You’ll Need

The ingredients for this Baked Tomato Mac and Cheese Recipe are straightforward but powerful in flavor. I love using a mix of sharp cheddar with Gruyere or Jarlsberg to get a complex cheese sauce, and fresh tomatoes bring just the right pop of acidity.

• Dried Macaroni: Pick a sturdy pasta shape like elbow macaroni so it holds up well under the sauce and baking.
• Unsalted Butter: Controls saltiness and helps create a smooth roux.
• All-Purpose Flour: The base for your roux; it thickens the sauce beautifully.
• Whole Milk: Adds creaminess without being too heavy.
• Double (Heavy) Cream: For that extra rich, velvety texture that makes mac and cheese unforgettable.
• Shredded Cheese: I like mixing cheddar with Gruyere or Jarlsberg to create a melty, flavorful sauce.
• Salt: Essential to balance flavors.
• Mustard Powder: Just a hint to brighten and deepen the cheese flavor.
• Smoked Paprika: Adds a gentle smoky undertone that pairs wonderfully with roasted tomatoes.
• Large Tomatoes: Use ripe, juicy tomatoes; heirloom or garden tomatoes work great sliced thin for layering.
• Olive Oil: For drizzling over tomatoes so they roast up golden and flavorful.

Variations

One of the things I love about this Baked Tomato Mac and Cheese Recipe is how easy it is to customize – depending on your mood or what you have on hand. You can make it spicier, pack in some greens, or even make it vegetarian-friendly with a few simple swaps.

• Add Heat: I once added a pinch of cayenne along with smoked paprika, and the subtle kick paired so well with the mellow cheeses.
• Greens and Veggies: Spinach or kale folded into the cheese sauce before baking adds nutrition and color without overpowering the tomatoes.
• Cheese Swap: Try a blend of mozzarella for extra meltiness or Parmesan on top for a sharper finish; it’s your call!
• Gluten-Free: Use gluten-free pasta and flour for the roux, and it turns out just as creamy and delicious.

How to Make Baked Tomato Mac and Cheese Recipe

Step 1: Prep Your Oven and Dish

Start by preheating your oven to a nice high temp of 430°F (220°C). Give your 9×13 inch casserole dish a light grease with butter or oil to make sure the mac and cheese doesn’t stick. This high heat helps the tomatoes roast nicely without drying out the cheesy pasta beneath. Trust me, this step sets the stage for everything!

Step 2: Make a Smooth Roux and Cheese Sauce

In a large sauté pan, melt the butter over low to medium heat and sprinkle in the flour, whisking constantly. You want to get a smooth paste without lumps—that’s your roux. When it smells a bit toasted, add in the mustard powder, smoked paprika, and salt. Then turn the heat medium and slowly whisk in the cream first, then the milk – add just a splash at a time at first to keep the temperature steady. Keep whisking until thickened and bubbling around the edges, then stir in your cheese until melted and silky. This slow process is the trick I learned to avoid lumpy sauces.

Step 3: Cook and Combine the Pasta

Boil your macaroni until just under al dente, about two minutes less than the package suggests. This way, it finishes cooking baked in the sauce without turning mushy. Drain well and add the pasta directly to your cheese sauce, stirring to coat every piece evenly with that creamy goodness.

Step 4: Layer Tomatoes and Mac & Cheese

Pour half the cheesy pasta into your baking dish and arrange a layer of thinly sliced tomatoes on top, leaving some gaps between them for browning. Add the rest of the mac and cheese over the tomatoes, then layer more tomato slices on top – this time cover as much as possible and drizzle with olive oil. Sprinkle salt and pepper to taste. This layering locks in moisture and lets the tomatoes roast perfectly without sogginess.

Step 5: Bake to Perfection

Bake the dish for about 20 minutes until you see the tomatoes roast, starting to brown at the edges. If you want an extra finish, pop it under the broiler for a minute or two—just keep a close eye so it doesn’t burn. I learned the hard way that baking longer than 20 minutes can dry out the mac and cheese, so timing is key here!

Let it cool just until it’s not bubbling hot, then serve it up right away. It’s irresistible when it’s warm and gooey!

How to Serve Baked Tomato Mac and Cheese Recipe

Garnishes

I like to sprinkle some fresh basil or finely chopped chives right before serving—it adds a hit of freshness and a pretty pop of green that contrasts beautifully with the rich sauce and red tomatoes. A little cracked black pepper on top always elevates the flavor too.

Side Dishes

This baked tomato mac and cheese recipe pairs wonderfully with something light like a crisp green salad or roasted broccoli. I’ve also served it with garlic bread for extra indulgence—because, why not?

Creative Ways to Present

For a casual gathering, I love making individual servings in small ramekins topped with a few tomato slices and a sprinkle of Parmesan. It feels fancy but stays easy and fun. Perfect for wow-ing guests without a fuss!

Make Ahead and Storage

Storing Leftovers

Leftover baked tomato mac and cheese keeps well in an airtight container in the fridge for up to 3 days. I usually press a piece of plastic wrap directly onto the surface to help keep it moist.

Freezing

Freezing works pretty well! Portion into freezer-safe containers before baking if you want to prep ahead. When ready, bake from frozen, adding some extra time. Just keep in mind the texture of the roasted tomatoes may soften slightly.

Reheating

Reheat leftovers covered with foil at 350°F (175°C) until warmed through. I avoid microwaving because the texture can get gummy – the oven brings back the baked goodness much better.

FAQs

Final Thoughts

This Baked Tomato Mac and Cheese Recipe has become one of my absolute favorites—not only because it’s delicious and comforting but because it feels fresh and light on warmer days. The juicy tomatoes roasting alongside cheesy pasta create this dreamy combination that always gets compliments. Whether you’re sharing it with family or friends, I promise it’s worth every little step. Give it a try, and soon it might just become your go-to comfort meal, too!

Print