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


  • 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


  1. Preheat oven to 350F. Coat a 2-quart baking dish with nonstick cooking spray. Cook macaroni according to package instructions, drain and set aside.
  2. Melt 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.
  3. Add 3/4 cups of the cheddar, all of the parmesan and jack cheeses; stir until melted and smooth.
  4. Combine 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.
  5. Bake, covered, for 30 minutes or until hot and bubbly. Uncover and bake another 5 minutes, or until top is golden brown.
  6. Serve.

Printable Recipe Card

About Tomato Mac & Cheese

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

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