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Tomato Macaroni & Cheese

Tomato Macaroni & Cheese

Tomato Macaroni & Cheese

Tomato Macaroni & Cheese


1 lb. elbow macaroni

1 28 oz. can diced tomatoes*

6 Tbsp. unsalted butter

1/2 cup flour

1 tsp. dry mustard

4 cups milk

1 cup half & half

4 cups mild cheddar cheese, shredded (save 1/2 cup for topping)

2 cup sharp cheddar cheese, shredded

Salt and Pepper to taste

Buttered bread crumbs


Cook macaroni according to package directions until still slightly firm, about 7 minutes.

Drain and return to pot.

Add entire can of tomatoes, including juice, and stir to combine; set aside.

Preheat oven to 400 degrees F.

In a medium saucepan, melt butter over medium heat. Add flour and stir to combine. Cook for 2 minutes to cook the raw taste out of the flour. Add mustard and salt and pepper.

When mixture comes to a boil, remove from heat and add cheeses.

Add cheese sauce to macaroni and tomatoes in the pot and stir well.

Pour into a large baking dish.

For the buttered bread crumbs:

Melt 3 Tbsp. of unsalted butter in a small saucepan. Add one cup of coarsely grated bread crumbs (from stale bread). Add 1/2 tsp. salt and 1/4 tsp. of black pepper. Saute until golden.

Top with breadcrumbs and reserved cheddar cheese.

Bake for 20 minutes or until bubbly.

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