Tomato Mac And Cheese Recipe

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Tomato Mac and Cheese

Ann Vick


My husband is not a Mac & Cheese fellow, but he raved over this one!

Make sure tomatoes are thickly cut so they will not 'dry out' during bake time. I substitute dry mustard with 1 tsp. prepared mustard or omit all together. AND DO NOT FORGET to salt your macaroni water as it is cooking. (IF you are watching your sodium, omit this step or use substitute.)

pinch tips: How to Remove a Yolk






15 Min


45 Min


4 Tbsp
2 Tbsp
minced onion
2 c
uncooked elbow macaroni
1 tsp
all-purpose flour
3/4 tsp
salt, for seasoning
1/4 Tbsp
2 c
milk (i use 2%)
3 c
shredded cheddar, divided
ripe peeled tomatoes, cut into 1/2-inch thick slices
1/4 tsp
ground nutmeg
salt & freshly ground black pepper to taste

Directions Step-By-Step

Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. COMPLETELY cover the macaroni with tomato slices and season, to taste, with salt and pepper.
Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot. (Makes Great leftovers, just reheat in microwave)

About this Recipe

Course/Dish: Pasta Sides
Other Tag: Quick & Easy