Description
Baked Tomato Mac and Cheese is a creamy, cheesy pasta dish layered with fresh slices of juicy tomatoes, baked to perfection. This recipe combines a rich cheddar and cream sauce with the fresh brightness of tomatoes, making it a perfect summer comfort food that’s both indulgent and refreshing.
Ingredients
Scale
Pasta
- 15 oz dried macaroni
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
Toppings
- 3-4 large tomatoes (or a combination of larger and smaller tomatoes – cut into thin slices)
- Olive oil (for drizzling)
- Salt and pepper (to taste)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 430°F (220°C/200°C Fan) and lightly grease a 9×13 inch (23×33 cm) casserole dish to prevent sticking and prepare for baking.
- Make the Roux: In a large, deep sauté pan, melt the butter over low-medium heat. Sprinkle in the flour and whisk constantly until it forms a smooth paste (roux), cooking until it starts to smell toasted, about 1-2 minutes.
- Season the Roux: Add mustard powder, smoked paprika, and salt to the roux and whisk to combine thoroughly, enhancing the flavor base of the sauce.
- Add Milk and Cream Gradually: Turn heat to medium and slowly add the cream and milk mixture a splash at a time while whisking constantly to prevent lumps and maintain sauce temperature. Gradually increase the amount added as the sauce thickens.
- Thicken the Sauce: Continue whisking the sauce until it thickens slightly and begins to bubble at the edges, then turn off the heat.
- Melt Cheese Into Sauce: Mix 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 until just under al dente, draining it a couple of minutes before the package’s recommended time to ensure it cooks further in the oven without drying out.
- Combine Pasta and Sauce: Add the drained pasta into the cheese sauce and mix well to coat evenly.
- Assemble the Dish: Pour half of the mac and cheese mixture into the prepared casserole dish. Layer thinly sliced tomatoes evenly, leaving some gaps between slices for air circulation.
- Top with Remaining Mac and Cheese and Tomatoes: Spread the remaining mac and cheese over the tomatoes, then add another layer of tomato slices on top, this time covering completely with minimal gaps. Drizzle olive oil over the top and season with salt and pepper to taste.
- Bake: Bake in the preheated oven for 20 minutes until the tomatoes roast and start to brown around the edges. Optionally, use the grill/broiler briefly to finish browning, but avoid baking more than 20 minutes to prevent drying.
- Rest and Serve: Let the dish rest for a few moments until it stops bubbling, then serve immediately for the best texture and flavor.
Notes
- This baked mac and cheese features fresh tomatoes that add a sweet and juicy contrast to the rich cheese sauce, making it ideal for summer meals.
- Use a combination of flavorful cheeses like cheddar, gruyere, or jarlsberg for more depth.
- Do not overbake to keep the mac and cheese creamy and prevent drying out.
- Adjust the thickness of the sauce by varying the milk and cream ratio to your preference.
- Allow the dish to rest after baking for better setting and easier serving.
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
