If you’ve been hunting for a mac and cheese recipe that feels classic but with a fresh twist, you’re going to adore this Baked Tomato Mac and Cheese Recipe. It’s got all the creamy, cheesy goodness you crave, layered with juicy, roasted tomatoes that bring a bright, savory pop to every bite. Trust me, once you try baked mac and cheese with fresh tomatoes, you’ll wonder why you waited so long to add this summer staple to your dinner rotation.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The roasted tomatoes add a sweet and slightly tangy contrast to the rich, creamy cheese sauce.
Creamy and Comforting: This mac and cheese is ultra-satisfying without feeling greasy or too heavy.
Easy to Make: Everyday ingredients come together with clear steps that anyone can follow.
Great for Entertaining: It’s a crowd-pleaser that always gets rave reviews at family dinners or potlucks.

A glass baking dish filled with baked macaroni and cheese, showing small elbow pasta coated in creamy melted cheese as the base layer. On top, there are large, round slices of red tomatoes, some soft and slightly browned around the edges, creating a colorful layer of deep red and orange hues. Sprigs of fresh green parsley are scattered on the tomato slices as a garnish. A spoon is scooping out a portion from the dish, lifting some pasta mixed with tomato pieces, revealing the creamy texture beneath. The dish is set on a white marbled surface with some loose parsley and cherry tomatoes nearby. Photo taken with an iphone --ar 2:3 --v 7 - Baked Tomato Mac and Cheese, baked tomato mac and cheese, cheesy tomato pasta bake, creamy baked mac and cheese with tomatoes, easy baked mac and cheese with roasted tomatoes

Ingredients You’ll Need

Choosing quality ingredients really makes this baked tomato mac and cheese sing. I like using a combo of cheddar with a gruyere or Jarlsberg for that luscious melt and a hint of nuttiness to complement the tomatoes.

Flat lay of dried elbow macaroni, a half cup of unsalted butter stick, a small white ceramic bowl with all purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of double heavy cream, a pile of shredded mixed cheddar and gruyere cheese, a small white ceramic bowl with salt crystals, a small white ceramic bowl with mustard powder, a small white ceramic bowl with smoked paprika, several large ripe heirloom tomatoes sliced thinly, a small white ceramic bowl of golden olive oil, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Tomato Mac and Cheese, baked tomato mac and cheese, cheesy tomato pasta bake, creamy baked mac and cheese with tomatoes, easy baked mac and cheese with roasted tomatoes

Dried macaroni: Classic elbow macaroni holds the sauce well and bakes evenly.
Unsalted butter: Using unsalted butter lets you control the salt level perfectly.
All purpose flour: This is the base for our roux, which thickens the cheese sauce beautifully.
Whole milk: Adds richness and creaminess that makes the sauce smooth.
Double (heavy) cream: For extra decadence and a silky texture in the sauce.
Shredded cheese: A mix of cheddar with gruyere or Jarlsberg offers the perfect combo of sharpness and meltiness.
Salt: Enhances all the flavors—don’t skip it!
Mustard powder: Adds subtle depth and helps brighten the cheesy flavor.
Smoked paprika: Lends a warm, smoky nuance that pairs amazingly with roasted tomatoes.
Tomatoes (large and/or heirloom): Thin slices roast up juicy with a beautiful slightly caramelized edge.
Olive oil: Drizzling over the tomatoes before baking brings out their sweetness and prevents drying.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Baked Tomato Mac and Cheese Recipe depending on the season and who I’m cooking for. There are so many simple ways to make it your own without sacrificing that creamy, comforting vibe.

Adding Bacon or Pancetta: I once added crispy bacon bits layered between the mac and cheese and tomatoes—my family went crazy for the salty crunch.
Using Different Cheeses: Swap cheddar for gouda or pepper jack if you want a smoky or spicy kick.
Gluten-Free Version: You can swap pasta for gluten-free varieties and use a gluten-free flour blend for the roux.
Vegan Adaptation: Use plant-based milk and vegan cheese alternatives and olive oil instead of butter.

How to Make Baked Tomato Mac and Cheese Recipe

Step 1: Prepare your baking dish and preheat oven

First things first, preheat your oven to 430°F (220°C). Lightly grease a 9×13 inch casserole dish so the mac and cheese doesn’t stick to the sides once it’s baked. This high heat helps those tomato slices roast to perfection, bringing out their juicy, slightly caramelized flavor.

Step 2: Make the roux and cheese sauce

Melt butter over low-medium heat in a large sauté pan. Sprinkle in all-purpose flour and whisk constantly—the quicker you whisk, the smoother your sauce will be. When the roux smells a bit toasted, add salt, mustard powder, and smoked paprika for that extra dimension of flavor.

Next, slowly pour in your heavy cream and whole milk—start with just a splash at a time while whisking so the sauce doesn’t get lumpy or cool down too fast. As the sauce thickens, pour more steadily until it’s smooth and bubbles gently around the edges. Finally, turn off the heat and stir in your shredded cheese until it melts luxuriously into the sauce.

Step 3: Cook the pasta

Boil your macaroni but be careful not to overcook it. I like to drain it a couple of minutes before the package says—it will continue to cook in the oven, so you want it just shy of tender. Then, stir the pasta into your cheesy sauce until every piece is cozily coated in that creamy goodness.

Step 4: Layer the mac, cheese, and tomatoes

Pour half of the mac and cheese into your prepared baking dish and spread evenly. Now layer thinly sliced tomatoes on top, making sure there are gaps so the juices can mingle with the mac and cheese below. Add the remaining mac and cheese, then top with another layer of tomatoes—this time cover as fully as possible, so the roasting tomatoes get that beautiful browned edge.

Drizzle olive oil generously over the tomatoes, then sprinkle with salt and pepper. This step is key to enhancing the tomatoes’ natural flavor during baking.

Step 5: Bake until bubbly and browned

Pop the casserole in the oven for about 20 minutes. You want the tomatoes to soften, roast, and just start browning around the edges. If you want a little extra color, a quick blast under the broiler for a minute or two will do the trick, but keep a close eye to prevent burning. Don’t let it bake longer than 20 minutes, or your mac might dry out.

Once baked, let the dish rest for a few minutes before serving—it gives the sauce time to settle, so every bite stays creamy.

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Pro Tips for Making Baked Tomato Mac and Cheese Recipe

Slowly Add Milk and Cream: I learned the hard way that adding cold liquids too fast to the roux can cause lumps. Go slow, whisk constantly, and your sauce will be silk-smooth every time.
Don’t Overcook Pasta Before Baking: Leaving your pasta slightly underdone ensures it finishes perfectly in the oven without becoming mushy.
Use a Mix of Cheeses: Cheddar gives sharpness, while gruyere or Jarlsberg add creaminess and complexity—this combo takes your mac and cheese to another level.
Cover Tomatoes Strategically: Leaving gaps in the first tomato layer helps tomato juices seep into the mac; the top layer’s tighter covering keeps flavors locked in and adds a gorgeous roasted finish.

How to Serve Baked Tomato Mac and Cheese Recipe

The image shows a baked pasta dish with three main layers. The bottom layer is creamy, whitish macaroni pasta that looks soft and cheesy. On top of that, there is a layer of melted cheese that is bubbly and golden in some spots. The top layer is decorated with thick slices of both red and purple baked tomatoes, which have a slightly wrinkled texture. Small green parsley leaves are scattered on the tomato layer for a fresh look. The dish is placed on a white marbled surface, and a silver spoon holds a scoop of the pasta mix. photo taken with an iphone --ar 2:3 --v 7 - Baked Tomato Mac and Cheese, baked tomato mac and cheese, cheesy tomato pasta bake, creamy baked mac and cheese with tomatoes, easy baked mac and cheese with roasted tomatoes

Garnishes

I often sprinkle fresh basil or chopped chives on top right before serving—it adds a fresh pop and color contrast that complements the roasted tomatoes beautifully. Sometimes, a little cracked black pepper or a drizzle of balsamic glaze really amps up the flavor too.

Side Dishes

This Baked Tomato Mac and Cheese pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or roasted vegetables like asparagus or green beans also make a lovely accompaniment.

Creative Ways to Present

For holiday dinners or special occasions, I’ve baked this mac and cheese in individual ramekins and topped each with a slice of tomato and a sprinkle of fresh herbs—portions look so charming and guests feel like they’re getting something extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge for up to 3 days. The flavors deepen overnight, making reheated servings even tastier. Just make sure to bring it back to room temperature before reheating to avoid drying out the cheese sauce.

Freezing

Freezing baked mac and cheese can be a bit tricky because of the tomatoes, but if you want to prep ahead, freeze the mac and cheese base without the tomatoes layered on top. When you’re ready to bake, thaw fully, add fresh tomato slices, and bake fresh for best results.

Reheating

To reheat, I pop leftover portions in a 350°F oven covered with foil for about 15-20 minutes until warmed through—this keeps the top from drying out and revives the creaminess well. Microwave works too if you’re in a hurry, but watch for uneven heating.

FAQs

Can I use canned tomatoes instead of fresh for this Baked Tomato Mac and Cheese Recipe?

Fresh tomatoes are key for this recipe’s texture and flavor since they roast beautifully and keep their shape. Canned tomatoes are much juicier and softer, which would make the dish soggy. If fresh tomatoes aren’t available, consider roasting cherry tomatoes or using sun-dried tomatoes for a different but delicious twist.
What’s the best type of cheese to use in this recipe?

I recommend a blend—sharp cheddar for its classic taste, combined with gruyere or Jarlsberg for meltiness and a nutty flavor. This mix gives your mac and cheese creamy texture without losing that comforting cheddar punch.
How do I prevent my mac and cheese from becoming dry when baking?

Don’t overbake and watch your oven temperature closely. The 20-minute bake time at a high temperature ensures the tomatoes roast without the pasta drying out. Also, avoid overcooking your pasta before baking; slightly undercooked pasta finishes cooking in the oven and stays creamy.
Is it possible to make this recipe ahead of time?

You can definitely put it together a few hours ahead, cover, and refrigerate. Just add the fresh tomato slices and olive oil drizzle right before baking to keep the tomatoes fresh and prevent sogginess.

Final Thoughts

I absolutely love how this Baked Tomato Mac and Cheese Recipe brings the best of summer produce right to the comfort food table. The sweet, roasted tomatoes paired with rich cheese sauce make the perfect bite every time. When I first tried layering fresh tomato slices in baked mac and cheese, I was hooked—it lightens the dish and adds such a beautiful burst of flavor. Give it a try, and I’m confident this will become one of your go-to recipes for family dinners and weekend treats alike.