Baked Tomato Mac n Cheese Casserole

Baked Tomato Mac n Cheese Casserole

4
Goodfella 5

"Kids and adults will find this mac-n-cheese recipe to be delicious and a bit different. Tomatoes give the sauce a slight pinkish color and a flavor that is hard to top."
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Ingredients

55 m servings 893 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 893 kcal
  • 45%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1162 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
  3. Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
  4. Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
  5. Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

Footnotes

  • Cook's Note:
  • You can also try adding 1 1/2 pounds ground beef to the casserole. Brown ground beef and drain fat. Add ground beef to noodle and tomato mixture before stirring in cheese. Continue following recipe.

Reviews

4

I was happy that AR published this recipe, but they changed something kind of important, which is the amount of cheese. Original recipe requires 4 cups of shredded sharp white cheddar and 2 cups...

I happened to see the recipe submitter's review on using four cups of shredded cheese instead of two. To the sauce, I did add a little hot sauce and a teaspoon each of garlic/onion powder. I hap...

First, I’d like to apologize for Goodfella for selecting her recipe so I could use up some leftovers. I appreciate everyone who is kind enough to share their recipes, truly. But I had half a b...

I adore baked mac and cheese, and since I have never kept a recipe box, each time I make it is a little different. This is hands down the best one I have ever made.