Description
This Baked Tomato Mac and Cheese is a delicious summer twist on a classic comfort food. Featuring creamy, cheesy pasta layered with fresh, juicy tomato slices that add a sweet and tangy contrast, this dish is perfect for warmer seasons. The combination of a rich homemade cheese sauce with roasted tomatoes creates a light yet indulgent meal that’s sure to please any crowd.
Ingredients
Scale
Pasta
- 15 oz dried macaroni
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 3 cups whole milk
- 1 cup double (heavy) cream
- 4 cups shredded cheese (cheddar or a mix of cheddar and gruyere, jarlsberg or similar)
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp smoked paprika
Topping
- 3-4 large tomatoes (or a combination of larger and smaller tomatoes – cut into thin slices)
- Olive oil (for drizzling)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 430°F (220°C / 200°C Fan) and lightly grease a 9×13 inch (23x33cm) casserole dish to prevent sticking.
- Make the Roux: In a large, deep sauté pan, melt the butter over low-medium heat. Sprinkle in the flour and whisk constantly until a paste (roux) forms, cooking for a minute or two until it smells toasted.
- Season the Roux: Add the mustard powder, smoked paprika, and salt to the roux, whisking to combine evenly for flavor.
- Add Cream and Milk Gradually: Turn heat to medium and slowly add the cream and milk while whisking constantly. Start by adding small splashes to maintain temperature stability and avoid lumps, gradually increasing the pouring speed as the sauce thickens.
- Thicken the Sauce: Continue whisking for a few minutes after all the milk is added until the sauce thickens and starts bubbling at the edges; then remove from heat.
- Incorporate Cheese: Stir the shredded cheese into the hot sauce until fully melted and smooth. Set the cheese sauce aside while preparing the pasta.
- Cook Pasta: Boil the macaroni but drain it a couple of minutes before the package’s stated cooking time to keep it slightly firm.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and mix well to coat all the macaroni evenly with the creamy sauce.
- Layer Mac and Cheese and Tomatoes: Pour half of the mac and cheese into the prepared baking dish. Layer sliced tomatoes over the top, leaving gaps between slices for even roasting.
- Add Final Layer: Spread the remaining mac and cheese over the tomato layer, then cover fully with another layer of tomato slices, this time placing them closely together. Drizzle olive oil over the tomatoes and season with salt and pepper to taste.
- Bake: Place the dish in the oven and bake for 20 minutes or until the tomatoes are roasted and browned around the edges. Optionally, use the broiler/grill to finish but avoid baking longer than 20 minutes to prevent drying out the mac and cheese.
- Rest and Serve: Allow the dish to sit for a few minutes until it stops bubbling. Serve immediately for a comforting, fresh mac and cheese with a delicious twist.
Notes
- This baked mac and cheese with fresh tomatoes is ideal for summer, offering a balance between rich cheese sauce and refreshing, sweet tomatoes.
- Using a mix of cheeses like cheddar, gruyere, or jarlsberg will add depth to the flavor.
- Make sure not to overcook pasta before baking to maintain its texture.
- Drizzling olive oil over tomatoes before baking enhances their caramelization and flavor.
- Watch the baking time carefully; longer baking may dry out the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 629 kcal
- Sugar: 9 g
- Sodium: 689 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 103 mg
