Print

Baked Mac & Cheese with Tomatoes

Baked Mac and cheese with tomatoes in blue baking dish.

5 from 2 reviews

The ultimate comfy food, this baked Mac & Cheese with Tomatoes is loaded with flavour, from fresh herbs to grated cheddar and tomatoes it is sure to become a family fave.

Ingredients

454g/ 16 oz. macaroni pasta

3 cups shredded Gruyere cheese

3 cups shredded sharp cheddar cheese

1 can (28oz./796mL) chopped tomatoes drained

1/2 tsp. granulated sugar

1 tsp. Worcestershire sauce

1 tbsp. Italian seasoning

1/2 tsp. salt

Freshly ground pepper to taste

2 eggs, lightly beaten

1 cup milk

1 and 1/2 cups breadcrumbs

1 tbsp. melted butter

1/2 cup shredded Parmesan cheese

Instructions

  1.  In a large pot of salted, boiling water, cook macaroni (or desired pasta shape) until al dente. Do not overcook as the pasta will cook in the oven for 45 minutes.  Once the pasta is cooked, drain it and set aside. 
  2. Meanwhile, shred both cheeses and set aside.
  3. Combine drained canned tomatoes, sugar, Worcestershire sauce, basil, salt & pepper.
  4. Stir in 4 cups of grated cheese. (half cheddar and half Gruyere)
  5. Add cooked pasta and stir to mix well.  Taste and adjust salt & pepper.
  6. Pour macaroni mixture into a greased 12-cup casserole dish.  Top with 2 cups (more if desired) shredded cheddar cheese.
  7. In a small mixing bowl,whisk together beaten eggs and milk; then pour over cheese-covered macaroni.  (It doesn't have to be perfectly even, but try and spread it around as you pour it).
  8. In a small bowl, combine bread crumbs, shredded Parmesan and melted butter. Sprinkle evenly on top.
  9. Bake in a  350°F oven for 45-55 minutes or until the top is golden brown.  Serve warm.

Notes

  1. Add a few slices of fresh tomatoes on top of the breadcrumbs before baking. Fresh tomatoes taste delicious baked in the oven!
  2. Cheese variations: use your favourite cheddar. Although sharp cheddar is recommended in this recipe, you can also use milk or medium.  Monterey Jack cheese will also taste great in this recipe.
  3. STORAGE: Store leftover Macaroni and Cheese covered in the refrigerator for three to five days. Reheat in microwave or in the oven at 350°F for 25 minutes.

Nutrition

Keywords: Baked Macaroni And Cheese With Tomatoes