Gratineed Macaroni and Cheese With Tomatoes Recipe

Name: Gratineed Macaroni and Cheese With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces elbow macaroni; 6 tablespoons unsalted butter, divided, plus more; butter, for dish; 1 ¼ cups baguette, torn into small pieces; 1 tablespoon fresh thyme, chopped; 1 ½ teaspoons coarse salt, divided; ¾ teaspoon pepper, divided; 3 ½ cups milk; 5 tablespoons flour; 1 pinch nutmeg; 4 cups sharp cheddar cheese, shredded; 16 ounces tomatoes, cut into 1 inch chunks

Servings: persons

16 ounces elbow macaroni
6 tablespoons unsalted butter, divided, plus more
butter, for dish
1 ¼ cups baguette, torn into small pieces
1 tablespoon fresh thyme, chopped
1 ½ teaspoons coarse salt, divided
¾ teaspoon pepper, divided
3 ½ cups milk
5 tablespoons flour
1 pinch nutmeg
4 cups sharp cheddar cheese, shredded
16 ounces tomatoes, cut into 1 inch chunks

1
Bring a large pot of water to a boil.
2
Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
3
Preheat oven to 350 degrees.
4
Drain and rinse macaroni.
5
Butter a 9 X 13 inch pan or 3 quart casserole; set aside.
6
Melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
7
Heat milk in a sauce pan over medium heat until warm.
8
Heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
9
Add flour, cook, whisking 1 minute.
10
Whisk in warm milk a little at a time.
11
Cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
12
Remove milk mixture from heat.
13
Add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
14
Stir pasta and tomatoes into cheese sauce.
15
Pour into buttered dish; sprinkle with bread topping.
16
Bake until bubbly and golden, about 30 minutes.
17
Let cool slightly before serving.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces elbow macaroni, 6 tablespoons unsalted butter, divided, plus more, butter, for dish, 1 ¼ cups baguette, torn into small pieces, and more.

Yes, Gratineed Macaroni and Cheese With Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gratineed Macaroni and Cheese With Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions