Tomato Mac and Cheese

Total Time:
1 hr 10 min
15 min
55 min

6 servings

  • 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

Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.

Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.

Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

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4.4 62
We loved this dish! I will keep going back to this recipe! My son is 18 years old and he is very active. He piled it on his plate and never said a word until he was finished. He absolutely loved your tomato, mac and cheese! Thank you Paula item not reviewed by moderator and published
I made this just like the recipe and it is so good, definitely a keeper recipe. item not reviewed by moderator and published
My family loves mac 'n cheese, so we've tried all the recipes, but this is the one we keep coming back to. A few tips: wet ingredients are measured by weight, but dry ingredients are measured by volume. So one cup of DRY macaroni is about 4 ounces. In other words, the "2 cups" called for in the recipe would be 8 ounces -- or a half pound box. That's why folks who are throwing in a whole pound -- a 16 oz. box -- might be getting a dry casserole. Also, blanching the tomatoes enhances their flavor. You can skip this step, and your dish still turns out perfectly fine -- but it definitely improves the flavor if you blanch the tomatoes first. PS - I think I already submitted this review under another name, but when I went back to edit it, I couldn't remember my user name & password. I sure hope my cooking is better than my memory! item not reviewed by moderator and published
I prepared this for a Southern Cookin' themed book club. I left out the dry mustard and used 2/3 (2 cups cheddar and 1/3 (1 cup gruyere cheese. It was a big hit! item not reviewed by moderator and published
To make recipe more for dinner, add cut up chicken about 1 cup shredded, shread turkey, salmon, tuna or ground meat sauted to remove grease, put on top of mac, add cheese then tomatoes with more cheese on top of the mac. if desired. Bake as indicated as the ground meat is already cooked. Enjoy item not reviewed by moderator and published
I made this with sharp cheddar and blanched vine ripened red tomatoes. Wasn't a big fan of the overall taste. The tomatoes were slimey and I'm not a big fan of how cheddar melts. What I did like was the overall ease of preperation. Next time I will alter the recipe and use a combination of creamier cheeses (and yes, even velveeta shreds would have tasted and melted better and top with fresh parm covered fried green tomatoes. item not reviewed by moderator and published
Very good. It's also good cold, cut into small squares as an appetizer. item not reviewed by moderator and published
So so good! I put some creole seasing on the top to give it an extra kick and it was amazing. I cooked this and my friend was freaking out the whole time he was eating it haha it kind of blew his mind. If you like collards this is great with them as well! item not reviewed by moderator and published
I wanted a really decadent mac and cheese for Valentine's Celebration, and this was it! Now, to be fair, I used different cheeses, I used an organic white cheddar "Rumlano", and Sun Dried Tomatoes and Basil Montchevre Goat Cheese. Then my husband and I got creative with herbs and spices. We added cumin, a bay leaf, and our favorite all-purpose seasoning, and 2 types of hot sauces, one green and one red. (these were added to the roux To make it really decadent, I added a can of wild-caught salmon. I was pleasantly surprised at how easy the tomatoes peeled after being blanched. That touch really put this recipe over the top. Oh, I used nonfat half-and-half instead of the milk, and Grey Poupon Dijon Mustard instead of the dry mustard. I will absolutely make this again, maybe with bacon as someone else suggested. Really really yummy! item not reviewed by moderator and published
Abosolutely the best Mac&Cheese I ever made! It's great comfort food and easy to make. I love topping it with the tomato and I add bacon. YUM! Thanks Paula (I also recommend her Ron's Tybee Island sausage Pie, try it with sage sausage item not reviewed by moderator and published

Not what you're looking for? Try:

BLT Macaroni and Cheese

Recipe courtesy of Geoffrey Zakarian