Kate's Macaroni and Cheese With Tomatoes Recipe

Name: Kate's Macaroni and Cheese With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ tablespoons cornstarch; 1 teaspoon dry mustard; 1 ½ teaspoons salt (or more to taste); ½ teaspoon pepper (again, to taste); 3 -3 ½ cups whole milk; 6 slices bacon, sliced into lardons; 5 garlic cloves, finely minced; 4 cups cheese (I use 2 cups sharp cheddar and 2 cups Gruyere); 2 -3 tomatoes, sliced; 1 cup panko breadcrumbs; 1 (8 ounce) box elbow macaroni, cooked just 5 minutes

Servings: persons

2 ½ tablespoons cornstarch
1 teaspoon dry mustard
1 ½ teaspoons salt (or more to taste)
½ teaspoon pepper (again, to taste)
3 -3 ½ cups whole milk
6 slices bacon, sliced into lardons
5 garlic cloves, finely minced
4 cups cheese (I use 2 cups sharp cheddar and 2 cups Gruyere)
2 -3 tomatoes, sliced
1 cup panko breadcrumbs
1 (8 ounce) box elbow macaroni, cooked just 5 minutes

1
Boil water and cook noodles.
2
Cook bacon til alomst crisp.
3
Add garlic and turn off heat.
4
I use a cast iron pan for this so it retains a lot of heat -- which finishes the bacon and just cooks the garlic.
5
Be careful not to burn.
6
In a medium saucepan add cornstarch, salt and pepper, dry mustard and milk.
7
Wisk, bring to a boil for one minute.
8
Remove from heat.
9
Add the bacon, garlic mixture (I also add the bacon fat if there isn't too much.
10
This is comfort food!).
11
Stir, and add to greased casserole dish along with drained macaroni noodles.
12
Add cheese.
13
Stir to combine completely.
14
Top with sliced tomatoes.
15
I like to add a handful of shredded cheese over the tomatoes, but occasionally I omit this step.
16
Top with panko, enough to lightly cover the tomatoes.
17
Dot panko with butter.
18
Bake at 350 degrees for about 30 minutes or til golden on the top.

1064

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 ½ tablespoons cornstarch, 1 teaspoon dry mustard, 1 ½ teaspoons salt (or more to taste), ½ teaspoon pepper (again, to taste), and more.

Yes, Kate's 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!

Kate's Macaroni and Cheese With Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions