Description
This baked tomato mac and cheese is a delightful twist on the classic comfort dish, featuring layers of creamy, cheesy macaroni and fresh, juicy tomato slices. The combination of a rich cheese sauce with roasted tomatoes creates a perfect balance of flavors and textures, making it an ideal meal for warmer seasons.
Ingredients
Scale
Pasta
- 15 oz dried macaroni
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 3 cups whole milk
- 1 cup double (heavy) cream
- 4 cups shredded cheese (cheddar or a mix of cheddar and gruyere, jarlsberg or similar)
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp smoked paprika
Tomatoes and Garnish
- 3-4 large tomatoes (or a combination of larger and smaller tomatoes – cut into thin slices)
- Olive oil (for drizzling)
- Salt and pepper (to taste)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 430°F (220°C, 200°C fan) and lightly grease a 9×13 inch (23×33 cm) casserole dish to prevent sticking.
- Make the Roux: In a large, deep sauté pan, melt the butter over low-medium heat. Sprinkle in the flour and whisk constantly until a paste (roux) forms and starts to smell toasted, about 1-2 minutes.
- Add Seasonings: Stir in the mustard powder, smoked paprika, and salt until well combined with the roux.
- Incorporate Milk and Cream: Increase the heat to medium and gradually add the heavy cream and whole milk. Start with a splash at a time, whisking constantly to keep the temperature stable and prevent lumps. Continue adding liquid gradually until fully incorporated.
- Thicken Sauce and Add Cheese: Whisk the sauce for a few more minutes until it slightly thickens and begins to bubble at the edges. Remove from heat and stir in the shredded cheese until fully melted and smooth. Set sauce aside.
- Cook Pasta: Boil the macaroni and drain it a couple of minutes before the package’s indicated cooking time to keep the pasta firm. Add the drained pasta to the cheese sauce and mix thoroughly.
- Layer Mac and Cheese and Tomatoes: Pour half of the mac and cheese mixture into the prepared casserole dish. Layer slices of tomatoes over the top, leaving gaps for ventilation and visual appeal.
- Add Remaining Layers: Spread the remaining mac and cheese over the tomatoes and then layer the rest of the tomato slices to fully cover. Drizzle olive oil over the tomatoes and season with salt and pepper to taste.
- Bake: Bake in the preheated oven for 20 minutes until the tomatoes have roasted and started to brown around the edges. Optionally, finish under the grill/broiler for a few minutes but avoid over-baking to prevent drying out the mac and cheese.
- Rest and Serve: Let the dish sit for a few moments after baking until it stops bubbling, then serve immediately for the best flavor and texture.
Notes
- This mac and cheese recipe is perfect for summer, as fresh tomatoes add a juicy, sweet contrast that lightens up the rich, creamy cheese sauce.
- Use a cheese blend like cheddar, gruyere, or jarlsberg for a flavorful, melty cheese sauce.
- Be careful not to overcook the pasta or bake the dish too long to avoid dryness.
- Drizzling olive oil and seasoning the tomatoes enhances their sweetness and helps with roasting.
- Letting the dish rest after baking improves the consistency and makes it easier to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 629 kcal
- Sugar: 9 g
- Sodium: 689 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 103 mg
