Macaroni And Cheese With Tomatoes Recipe

I love makin this cheesy mac and cheese with juicy tomatoes because every messy stir makes me feel like i’m bringing a little slice of homey magic to my plate, even if it ain’t perfect every time.

I love mac and cheese recipies that mix flavors real good. I think combining juicy diced tomatoes with hearty elbow macaroni and cheddar, mozzarella, and parmesan takes it to another level.

My creamy sauce made from butter, flour, and whole milk with garlic powder and paprika is the perfect balance.

Ingredients

• Elbow macaroni provides carbohydrates that fuel energy, helps bind the dish and absorb flavors.
• Fresh diced tomatoes add fiber, vitamins, and a tangy sweetness contrast to the savory mix.
• Unsalted butter enriches the creamy texture and deepens the overall flavor profile.
• Sharp cheddar cheese brings protein, calcium, and a bold tangy cheesy punch.
• Mild mozzarella melts beautifully, creating a gooey texture and a creamy balance.
• Extra parmesan sprinkles in a touch of umami with rustic savory notes.
• Whole milk adds body and creaminess to the cheese sauce delivering richness.
• All-purpose flour acts as a thickening agent making a smooth, velvety cheese sauce.
• Seasonings like salt, pepper, garlic powder, and paprika tie all flavors together.

Ingredient Quantities

• 8 oz elbow macaroni
• 2 medium tomatoes, diced (about 1 cup)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 tsp paprika (optional)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese (if you like it extra cheesy)

How to Make this

1. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 8 minutes; then drain and set aside.

2. In the same pot over medium heat, melt the unsalted butter and stir in the flour; keep stirring for about 1 minute until it forms a smooth paste.

3. Slowly whisk in the whole milk and continue stirring to avoid lumps; let the mixture heat up until it thickens slightly, around 3 to 5 minutes.

4. Stir in the salt, freshly ground black pepper, garlic powder, and optional paprika into the sauce.

5. Once the sauce thickens, reduce the heat to low and gradually mix in the shredded sharp cheddar, shredded mozzarella, and Parmesan if you want it extra cheesy.

6. Add the cooked macaroni to the cheese sauce slowly, stirring constantly until all the noodles are evenly coated.

7. Gently fold in the diced tomatoes so they mix in well without breaking down too much.

8. Taste and adjust the seasoning if needed; sometimes a little extra salt or pepper makes it just right.

9. If you like a crispy top, transfer the macaroni and cheese into an ovenproof dish and sprinkle a bit more cheese on top, then put it under the broiler for 3 to 5 minutes until golden.

10. Remove from the heat or oven and let it cool slightly before serving; enjoy your delicious, cheesy, tomato-packed meal!

Equipment Needed

1. Large pot for boiling the macaroni and later preparing the sauce
2. Colander to drain the cooked pasta
3. Measuring cups and spoons for the butter, flour, milk, and spices
4. Whisk to smooth out the milk and flour mixture without lumps
5. Stirring spoon or spatula for mixing the sauce and pasta together
6. Cutting board and knife to dice the tomatoes
7. Ovenproof dish if you want to broil the top for extra crispiness
8. An oven with a broiling setting or a broiler for the finishing touch

FAQ

• Q: Can I use a different pasta than elbow macaroni?
  A: Yeah, you can use shells, penne, or any pasta you have lying around. Just keep in mind that the cook time might change a little.
• Q: Can I make this recipe ahead of time?
  A: Sure, you can make it ahead and store the leftovers in the fridge for a couple days. When reheating, add a splash of milk so the sauce doesnt get too thick.
• Q: What if I dont have all the cheeses listed?
  A: No problem, you can swap out some of the cheeses. Cheddar is key, but feel free to experiment with other cheeses you like.
• Q: How do I get a smooth cheese sauce without lumps?
  A: The trick is to whisk constantly when you add the milk to the butter-flour mix. Add the cheese on low heat and stir slowly, so everything melts evenly.
• Q: Do I need to remove the seeds from the tomatoes?
  A: It really depends on your taste. If you dont mind a bit of extra liquid, you can leave them in. But if you prefer a less watery dish, scoop them out.

Macaroni And Cheese With Tomatoes Recipe Substitutions and Variations

• If you dont have elbow macaroni, you can use penne or fusilli instead its fun to try different shapes
• If you dont have whole milk on hand you can swap in 2% milk or even unsweetened almond milk for a different twist
• Not finding unsalted butter? Try using a light olive oil or a bit of margarine
• If you’re low on sharp cheddar cheese you could use Monterey Jack for a smoother melt
• Instead of parmesan cheese, Asiago or even Grana Padano works really well if you want that extra cheesy kick

Pro Tips

1. First off, make sure you salt your water real good when boilin the macaroni because that makes all the difference in flavor and stops your pasta from bein bland. It may feel like a small step but trust me, it counts.

2. When meltin the butter and mixin the flour, keep stirrin constantly so you don’t end up with lumps. I know it seems tedious but whisk away until its smooth, otherwise your sauce can get a bit weird.

3. Slowly addin the milk is key. If you rush it, you might get clumps. Just keep stirrin as you heat up the mix so it thickens nicely and turns into a creamy sauce that holds the cheese well.

4. Lastly, be careful when foldin in the diced tomatoes. Stir them in gently so they don’t break apart too much. They add a nice pop of freshness and color, but if you over mix, you lose that texture and tang.