Tomato Mac and Cheese

Elevate your comfort food game with this irresistible Tomato Mac and Cheese, a vibrant twist on the classic recipe. Creamy, cheesy, and packed with bold flavor, this dish combines the richness of sharp cheddar and Parmesan with the tangy zest of tomato paste and diced tomatoes. A velvety cheese sauce infused with pantry-friendly spices like garlic powder, onion powder, and paprika envelopes tender elbow macaroni, creating the ultimate crowd-pleaser. Topped with crunchy, golden panko breadcrumbs, this baked mac and cheese delivers a perfect balance of creamy and crispy textures in every bite. Ready in just 45 minutes and ideal for family dinners or potluck gatherings, this Tomato Mac and Cheese recipe is comfort food perfection with a tomato-forward twist!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 340 grams elbow macaroni
• 60 grams unsalted butter
• 40 grams all-purpose flour
• 500 milliliters milk
• 120 milliliters heavy cream
• 200 grams shredded sharp cheddar cheese
• 50 grams grated Parmesan cheese
• 75 grams tomato paste
• 400 grams canned diced tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 60 grams panko breadcrumbs
• 15 milliliters olive oil

Directions

Step 1

Cook the elbow macaroni according to package instructions. Drain and set aside.

Step 2

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux.

Step 3

Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 5 minutes.

Step 4

Reduce heat to low and stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth.

Step 5

In a separate bowl, mix the tomato paste and canned diced tomatoes until combined. Add this mixture to the cheese sauce, stirring until fully incorporated.

Step 6

Season the sauce with garlic powder, onion powder, paprika, salt, and black pepper. Stir well.

Step 7

Toss the cooked macaroni into the sauce, ensuring the pasta is fully coated.

Step 8

Preheat your oven to 190°C (375°F). Transfer the mac and cheese mixture into a greased, oven-safe baking dish.

Step 9

In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle this mixture over the mac and cheese.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and crispy.

Step 11

Let the Tomato Mac and Cheese rest for 5 minutes before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	1892.7 grams (1892.7g)

Amount per serving	% Daily Value*
Calories	4197

Total Fat 217.40g	279%
Saturated Fat 118.50g	593%
Polyunsaturated Fat 5.10g
Cholesterol 572mg	191%
Sodium 6903mg	300%
Total Carbohydrate 404.00g	147%
Dietary Fiber 27.40g	98%
Total Sugars 62.80g
Protein 156.60g	313%

Vitamin D 227IU	1135%
Calcium 2830mg	218%
Iron 22mg	123%
Potassium 2508mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 14.9%

Carbs: 38.5%