Tomato Mac & Cheese

Mikekey *


Sub pepper jack for the monterey jack for a zestier dish. Goes great with meatloaf.


★★★★★ 2 votes

10 Min
50 Min


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2 c
uncooked elbow macaroni
1/4 c
butter, unsalted
3 Tbsp
all purpose flour
1 tsp
italian seasoning
1/2 tsp
ground black pepper
1/2 tsp
2 c
1 3/4 c
shredded sharp cheddar cheese
1/4 c
shredded parmesan cheese
1/2 c
shredded monterey jack cheese
1 can(s)
(14.5 oz) diced tomatoes, drained
1/2 c
plain dry breadcrumbs

How to Make Tomato Mac & Cheese


  • 1Preheat oven to 350F. Coat a 2-quart baking dish with nonstick cooking spray. Cook macaroni according to package instructions, drain and set aside.
  • 2Melt butter in medium saucepan over medium heat. Whisk in flour, seasoning, pepper and salt, stirring until smooth. Gradually add milk, whisking constantly until slightly thickened.
  • 3Add 3/4 cups of the cheddar, all of the parmesan and jack cheeses; stir until melted and smooth.
  • 4Combine macaroni, sauce and tomatoes in pan and pour into baking dish. Sprinkle remaining cheddar evenly over casserole. Place breadcrumbs in a small bowl and spray several times with cooking spray; sprinkle crumbs evenly over cheese.
  • 5Bake, covered, for 30 minutes or until hot and bubbly. Uncover and bake another 5 minutes, or until top is golden brown.
  • 6Serve.

Printable Recipe Card

About Tomato Mac & Cheese

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American

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