Tomato Mac and Cheese Recipe

Name: Tomato Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, plus more for baking dish; 2 cups uncooked elbow macaroni; 2 tablespoons minced onion; 4 tablespoons all-purpose flour; 1 teaspoon salt, plus more for seasoning; 3/4 tablespoon dry mustard; 1/4 teaspoon paprika; 2 cups milk; 3 cups shredded Cheddar, divided; 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices; Freshly ground black pepper

Servings: persons

4 tablespoons butter, plus more for baking dish
2 cups uncooked elbow macaroni
2 tablespoons minced onion
4 tablespoons all-purpose flour
1 teaspoon salt, plus more for seasoning
3/4 tablespoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded Cheddar, divided
2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
Freshly ground black pepper

1
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
2
Bring 6 cups of salted water to a boil over high heat.
3
Add the macaroni and cook until al dente.
4
Drain and set aside.
5
Melt the butter in a large saucepan, over medium heat.
6
Add the onion and cook, stirring constantly, until tender.
7
Add the flour, salt, dry mustard, and paprika; mix well.
8
Stir in the milk and cook until thickened, about 5 minutes.
9
Add 2 cups of the shredded cheese and stir until melted.
10
Toss in the macaroni and pour into the prepared dish.
11
Cover the macaroni with tomato slices and season salt and pepper, to taste.
12
Bake for 35 to 45 minutes.
13
The last few minutes, top with the remaining cheese and return to the oven until the cheese melts.
14
Serve hot.

585

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

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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: 4 tablespoons butter, plus more for baking dish, 2 cups uncooked elbow macaroni, 2 tablespoons minced onion, 4 tablespoons all-purpose flour, and more.

Yes, Tomato Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions