If you’re a fan of comforting, cheesy dishes with a fresh twist, you’re going to absolutely love this Baked Tomato Mac and Cheese Recipe. It’s the perfect way to enjoy classic mac and cheese with juicy slices of roasted tomatoes layered right in, giving every bite that amazing balance of creamy richness and vibrant freshness. Trust me, once you try this, it’ll become one of your go-to recipes for warm nights or weekend dinners with family and friends.

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Why You’ll Love This Recipe

Fresh Flavor Contrast: The juicy roasted tomatoes cut through the creamy cheese sauce beautifully.
Perfectly Creamy Texture: The mix of whole milk and heavy cream makes the sauce ultra smooth and indulgent.
Simple Yet Impressive: It’s a straightforward recipe but looks and tastes like you spent hours in the kitchen.
Family Favorite: My family goes crazy for this, especially when tomatoes are at their peak in summer.

A glass baking dish filled with baked macaroni and cheese, showing small elbow pasta coated in creamy melted cheese as the base layer. On top, there are large, round slices of red tomatoes, some soft and slightly browned around the edges, creating a colorful layer of deep red and orange hues. Sprigs of fresh green parsley are scattered on the tomato slices as a garnish. A spoon is scooping out a portion from the dish, lifting some pasta mixed with tomato pieces, revealing the creamy texture beneath. The dish is set on a white marbled surface with some loose parsley and cherry tomatoes nearby. Photo taken with an iphone --ar 2:3 --v 7 - Baked Tomato Mac and Cheese, baked tomato mac and cheese recipe, cheesy tomato mac and cheese, baked pasta with tomatoes, comfort food recipes

Ingredients You’ll Need

Each ingredient in this Baked Tomato Mac and Cheese Recipe is chosen to deliver creamy, cheesy goodness with the bright burst of fresh tomato flavor. Using quality cheeses and fresh tomatoes makes all the difference, so I always recommend picking ripe, in-season tomatoes if possible.

Flat lay of dried elbow macaroni, a half cup of unsalted butter stick, a small white ceramic bowl with all purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of double heavy cream, a pile of shredded mixed cheddar and gruyere cheese, a small white ceramic bowl with salt crystals, a small white ceramic bowl with mustard powder, a small white ceramic bowl with smoked paprika, several large ripe heirloom tomatoes sliced thinly, a small white ceramic bowl of golden olive oil, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Tomato Mac and Cheese, baked tomato mac and cheese recipe, cheesy tomato mac and cheese, baked pasta with tomatoes, comfort food recipes

Dried macaroni: Classic choice to soak up all that luscious sauce perfectly.
Unsalted butter: Helps create the roux base and adds richness without extra salt.
All purpose flour: Thickens the sauce smoothly without lumps.
Whole milk: Adds creaminess and balances the richness of the heavy cream.
Double (heavy) cream: Brings that silky texture and indulgent feel.
Shredded cheese: I love using a mix of cheddar and gruyere or jarlsberg for depth of flavor and great melt quality.
Salt: Enhances all the flavors and balances out the sweetness of the tomatoes.
Mustard powder: Adds a subtle kick that brightens up the sauce.
Smoked paprika: Gives a gentle smoky warmth that pairs wonderfully with the tomatoes.
Tomatoes: Choose a combination of large and small tomatoes for texture and sweetness.
Olive oil: A drizzle over the top adds a lovely fruity finish and helps roast the tomatoes beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this baked tomato mac and cheese recipe is how easy it is to make it your own. Whether you want to sneak in some extra veggies or adapt it for dietary needs, it’s got you covered.

Cheese swap: I sometimes use smoky gouda or a sharp white cheddar for a different but delicious twist.
Gluten-free: Swap the all-purpose flour with gluten-free flour and use gluten-free pasta – it works great!
Veggie boost: Add sautéed spinach or mushrooms between the tomato layers for extra color and nutrition.
Spicy kick: Toss in a pinch of cayenne or crushed red pepper flakes to the cheese sauce for a subtle heat.

How to Make Baked Tomato Mac and Cheese Recipe

Step 1: Build the Creamy Cheese Sauce

Start by melting your butter in a large sauté pan over low to medium heat. Once melted, whisk in the flour to make a roux. I love whisking until it smells a little toasted—that’s when you know it’s just right. Then, stir in your mustard powder, smoked paprika, and salt for that subtle depth of flavor. When you add the cream and milk, go slow—adding just a splash at a time to keep the sauce smooth and lump-free. Constant whisking is key here, so don’t rush! Once the sauce thickens and bubbles slightly at the edges, turn off the heat and melt in that beautiful shredded cheese until silky and creamy.

Step 2: Prepare the Pasta and Combine

Boil your macaroni, but be sure to drain it a couple of minutes before it’s totally done—this prevents it from getting too mushy in the oven later. Mix the pasta right into your cheese sauce while it’s still warm so each piece gets that perfect coating.

Step 3: Layering the Mac and Cheese with Tomatoes

In a greased casserole dish, pour half of your mac and cheese, then arrange thin tomato slices on top with gaps in between so the flavors meld without steaming. Add the rest of your mac and cheese over them, then cover completely with another tomato layer—this time close the gaps. Drizzle olive oil generously over the tomatoes and season with salt and pepper for a deliciously roasted finish.

Step 4: Bake and Enjoy

Bake at 430°F (220°C) for about 20 minutes until the tomatoes are roasted and begin browning at the edges. If you want an extra caramelized top, pop it under the broiler for just a minute or two—but watch closely so it doesn’t dry out. Once baked, let it rest a few minutes to settle, then dive in!

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Pro Tips for Making Baked Tomato Mac and Cheese Recipe

Slow and Steady Sauce Making: Adding the milk gradually and whisking constantly prevents lumps and gives you that perfectly smooth sauce every time.
Cheese Choices Matter: Mixing cheeses like cheddar and gruyere gives you the best melt and flavor complexity—don’t skimp here!
Tomato Thickness: Slice your tomatoes thinly so they roast evenly without releasing excess water and making the dish soggy.
Don’t Overbake: Keep the baking time at 20 minutes max to avoid drying out the mac and cheese while getting perfectly roasted tomatoes.

How to Serve Baked Tomato Mac and Cheese Recipe

The image shows a baked pasta dish with three main layers. The bottom layer is creamy, whitish macaroni pasta that looks soft and cheesy. On top of that, there is a layer of melted cheese that is bubbly and golden in some spots. The top layer is decorated with thick slices of both red and purple baked tomatoes, which have a slightly wrinkled texture. Small green parsley leaves are scattered on the tomato layer for a fresh look. The dish is placed on a white marbled surface, and a silver spoon holds a scoop of the pasta mix. photo taken with an iphone --ar 2:3 --v 7 - Baked Tomato Mac and Cheese, baked tomato mac and cheese recipe, cheesy tomato mac and cheese, baked pasta with tomatoes, comfort food recipes

Garnishes

I like to add a sprinkle of fresh basil or chopped parsley right before serving—it lifts the whole dish with a pop of color and fresh herb flavor. Sometimes a little more cracked black pepper on top seals the deal for me.

Side Dishes

This baked tomato mac and cheese is rich, so I usually serve it alongside a crisp green salad with lemon vinaigrette or some roasted seasonal vegetables like asparagus or green beans for balance.

Creative Ways to Present

For a special occasion, I’ve layered this mac and cheese in individual ramekins with the tomato layers on top for a fancy, personalized touch. It looks so impressive coming out of the oven—great for when you want to wow your guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. It keeps pretty well, though the sauce firms up a bit, so reheating gently is key.

Freezing

This baked tomato mac and cheese recipe freezes surprisingly well. I separate it into portions, wrap tightly, and pop in the freezer for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.

Reheating

When reheating, I cover the dish loosely with foil and warm it in the oven around 325°F (165°C) until heated through. Adding a splash of milk before reheating helps keep the sauce creamy and prevents dryness.

FAQs

Can I use canned tomatoes instead of fresh for this Baked Tomato Mac and Cheese Recipe?

While fresh tomatoes give you the best texture and sweetness, you can use canned tomatoes in a pinch. Just drain them well and pat dry to avoid excess moisture that could make the mac and cheese soggy.
What type of cheese works best in baked tomato mac and cheese?

A mix of sharp cheddar for flavor and a good melting cheese like gruyere or jarlsberg gives the creamiest, most flavorful sauce. Feel free to experiment with what you have on hand!
How can I prevent the sauce from getting lumpy?

Adding cold milk slowly and whisking constantly while maintaining heat helps the sauce emulsify smoothly. Starting with small amounts of liquid and gradually increasing avoids temperature shocks that cause lumps.
Is this recipe suitable for freezing and later reheating?

Yes! This baked tomato mac and cheese freezes well when portioned correctly. Just thaw it overnight and reheat gently in the oven with a bit of added milk for best texture.

Final Thoughts

This Baked Tomato Mac and Cheese Recipe holds a special place in my heart for those summer evenings when tomatoes are just bursting with flavor, and you want something cozy but light. It’s one of those dishes that feels like a warm hug but also surprises you with its fresh juiciness. I hope you enjoy making it as much as I do—and maybe it will become a beloved recipe in your kitchen, too. Give it a try, invite some friends over, and watch how fast it disappears from the table!