If you’re looking for a cozy, comforting dish with a fresh twist, this Baked Tomato Mac and Cheese Recipe is exactly what you need. I absolutely love how the juicy, roasted tomatoes add a sweet tang that perfectly balances the rich, cheesy sauce. When I first tried this, I was surprised by how refreshing and light it felt compared to your typical mac and cheese—but with all the gooey, melty goodness you want. Stick around, and I’ll share all my tips to help you nail this recipe every time!

❤️

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The roasted tomatoes add a juicy sweetness that cuts through the creamy cheese sauce beautifully.
Simple Ingredients: It uses pantry staples and fresh tomatoes, making it easy to whip up anytime.
Make-Ahead Friendly: You can prep the mac and cheese and assemble before baking for stress-free dinner nights.
Crowd-Pleaser: My family goes crazy for this bake – it’s a guaranteed hit at the table, no matter the occasion.

A glass baking dish filled with baked macaroni and cheese, showing small elbow pasta coated in creamy melted cheese as the base layer. On top, there are large, round slices of red tomatoes, some soft and slightly browned around the edges, creating a colorful layer of deep red and orange hues. Sprigs of fresh green parsley are scattered on the tomato slices as a garnish. A spoon is scooping out a portion from the dish, lifting some pasta mixed with tomato pieces, revealing the creamy texture beneath. The dish is set on a white marbled surface with some loose parsley and cherry tomatoes nearby. Photo taken with an iphone --ar 2:3 --v 7 - Baked Tomato Mac and Cheese, baked tomato mac and cheese, cheesy baked pasta with tomatoes, easy baked mac and cheese, roasted tomato pasta dish

Ingredients You’ll Need

Each ingredient in this baked tomato mac and cheese recipe plays an important role—from the creamy sauce base to the layers of fresh, sliced tomatoes. It’s the combo that brings everything to life and gives you that ideal summer comfort food feel. Here are the key players you’ll want to look out for when shopping.

Flat lay of dried elbow macaroni, a half cup of unsalted butter stick, a small white ceramic bowl with all purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of double heavy cream, a pile of shredded mixed cheddar and gruyere cheese, a small white ceramic bowl with salt crystals, a small white ceramic bowl with mustard powder, a small white ceramic bowl with smoked paprika, several large ripe heirloom tomatoes sliced thinly, a small white ceramic bowl of golden olive oil, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Tomato Mac and Cheese, baked tomato mac and cheese, cheesy baked pasta with tomatoes, easy baked mac and cheese, roasted tomato pasta dish

Dried macaroni: I like using elbow macaroni because it holds sauce well, but penne or shells work too.
Unsalted butter: Unsalted is crucial here so you can control the saltiness perfectly.
All-purpose flour: This is for your roux, which thickens the cheese sauce beautifully.
Whole milk and heavy cream: Together they create a luxuriously rich sauce—don’t skip the cream if you want true decadence.
Shredded cheese: Cheddar is a classic, but I love mixing in Gruyere or Jarlsberg for a nuttier flavor.
Salt, mustard powder, smoked paprika: These seasonings add depth and a subtle smoky kick.
Fresh tomatoes: Use ripe, juicy ones—heirlooms are fantastic if you can find them, sliced thinly for even roasting.
Olive oil: Just a drizzle on top of the tomato layers to help them roast to perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this baked tomato mac and cheese recipe is how easy it is to customize. Over time, I’ve experimented with tweaking the cheese blend and adding extras, and you can absolutely make it your own!

Cheese Variations: I sometimes swap Gruyere for smoked mozzarella to get a melty smoked flavor that’s especially cozy in the colder months.
Add Fresh Herbs: Basil or thyme sprinkled between tomato layers adds a wonderful fragrant touch I can’t recommend enough.
Spicy Kick: For a bit of heat, stir in some crushed red pepper flakes or swap smoked paprika for chipotle powder.
Vegetarian Boost: Add sautéed mushrooms or spinach for more texture and nutrition without overpowering the delicate tomato flavor.

How to Make Baked Tomato Mac and Cheese Recipe

Step 1: Prepare Your Sauce Base with a Roux

Start by melting butter over low-medium heat in a deep, large sauté pan. Whisk in the flour constantly until it turns into a smooth paste—this roux is the heart of your creamy cheese sauce. When you smell a slightly toasted aroma, add your seasonings (mustard powder, smoked paprika, and salt), then stir to blend everything evenly before slowly introducing your cream and milk.

Step 2: Whisk in Milk and Cream Gradually

This step is a little bit of a dance. Pour in the milk and cream slowly—start with just splashes and whisk constantly. This keeps your pan hot enough to avoid lumps. As the sauce warms and thickens, you can add the liquid more quickly. Once the sauce starts gently bubbling and thickens, remove from heat and stir in your shredded cheeses until everything’s melted and smooth.

Step 3: Cook Pasta Just Right

Boil your macaroni but drain it a couple of minutes before the package says it’s done—the pasta will finish cooking in the oven and soak up all that cheesy goodness without turning mushy. Toss it with the cheese sauce as soon as it’s drained so every piece gets coated perfectly.

Step 4: Layer Tomatoes Between the Mac and Cheese

Pour half your mac and cheese into a greased casserole dish, then arrange thin tomato slices in a single layer with little gaps. Add the remaining mac and cheese on top and place a second tomato layer completely covering the surface. Drizzle olive oil over the top tomatoes and season with salt and pepper. This layering is key to spreading that tomato flavor through every bite.

Step 5: Bake Until Tomatoes Are Perfectly Roasted

Bake at 430°F (220°C) for about 20 minutes, until the tomatoes are roasted and browned around the edges. If you want a little extra char, use the broiler briefly—just watch it closely so the mac and cheese doesn’t dry out. Let it rest a few minutes after baking to cool slightly and let those flavors settle before digging in.

👨‍🍳

Pro Tips for Making Baked Tomato Mac and Cheese Recipe

Slowly Add Milk & Cream: Adding cold milk slowly helps avoid lumps and keeps your sauce silky smooth—as I learned the hard way when rushing it led to clumps.
Drain Pasta Early: Pull your pasta about 2 minutes before al dente; it finishes cooking in the oven without getting mushy or dry.
Use Juicy Tomatoes: Picking ripe, juicy tomatoes makes a huge flavor difference and keeps the bake moist and vibrant.
Don’t Overbake: Keep your oven timer tight—baking longer than 20 minutes dries the cheese sauce and makes the dish less creamy.

How to Serve Baked Tomato Mac and Cheese Recipe

The image shows a baked pasta dish with three main layers. The bottom layer is creamy, whitish macaroni pasta that looks soft and cheesy. On top of that, there is a layer of melted cheese that is bubbly and golden in some spots. The top layer is decorated with thick slices of both red and purple baked tomatoes, which have a slightly wrinkled texture. Small green parsley leaves are scattered on the tomato layer for a fresh look. The dish is placed on a white marbled surface, and a silver spoon holds a scoop of the pasta mix. photo taken with an iphone --ar 2:3 --v 7 - Baked Tomato Mac and Cheese, baked tomato mac and cheese, cheesy baked pasta with tomatoes, easy baked mac and cheese, roasted tomato pasta dish

Garnishes

I love finishing this dish with a sprinkle of fresh basil or chopped parsley for a pop of color and brightness. Sometimes I add just a quick grind of black pepper over the tomatoes for some extra zing. It really lifts the whole presentation and flavor.

Side Dishes

This baked tomato mac and cheese goes wonderfully alongside a crisp green salad with a light vinaigrette or some roasted veggies like asparagus or green beans. For heartier meals, I serve it with grilled chicken or garlic shrimp for a perfect family dinner.

Creative Ways to Present

For special occasions, I like to serve this mac and cheese in individual ramekins layered with tomatoes for a fancy look. Or, try it in a cast iron skillet for that rustic, bubbly edge that looks gorgeous at the table. Drizzling with a little pesto or balsamic glaze just before serving adds a restaurant-worthy flair.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. This baked tomato mac and cheese keeps well, but the tomatoes get softer over time—which I actually don’t mind! Just reheat gently to keep it creamy.

Freezing

If you want to freeze it, I recommend freezing the mac and cheese separate from the tomatoes if possible, since the tomatoes can get watery and change texture. I freeze the cheese pasta in portions for up to 2 months and add fresh tomato slices when reheating.

Reheating

To reheat, cover your dish with foil and warm it slowly in a 350°F (175°C) oven until heated through—this keeps the cheese sauce smooth. Microwave works in a pinch, but you might lose some of that lovely baked texture.

FAQs

Can I use other types of pasta in this baked tomato mac and cheese recipe?

Absolutely! While elbow macaroni is traditional and holds sauce well, you can use penne, shells, or even small rigatoni. Just be sure to adjust cooking time for the pasta you choose and drain it a bit early so it finishes cooking perfectly in the oven.
What’s the best cheese to use for this recipe?

Cheddar is a classic choice for its sharp flavor and meltability, but mixing in Gruyere or Jarlsberg adds a lovely nuttiness and depth. Feel free to experiment or even add mozzarella for stretchiness, but avoid super hard cheeses as primary ingredients since they melt less smoothly.
Can I make this recipe vegan or dairy-free?

You can! Substitute the butter with vegan margarine or olive oil, use your favorite plant-based milk and cream alternatives, and select vegan cheeses that melt well. Roasted tomatoes remain a fantastic fresh addition that enhances the dish’s flavor even in a dairy-free version.
How do I avoid lumps in the cheese sauce?

The key is to add milk and cream slowly to the roux while whisking constantly so the temperature stays steady. Rushing or adding too much cold milk at once cools the pan and causes lumps. Taking your time here will give you a silky smooth sauce every time.
Can I prepare this ahead of time?

Definitely! You can make the cheese sauce and cook the pasta in advance, then assemble the dish right before baking. This saves time on busy days and still delivers that fresh-roasted tomato flavor baked right in.

Final Thoughts

This Baked Tomato Mac and Cheese Recipe is one of those gems I keep coming back to, especially in summer when ripe tomatoes are in season. It’s comfort food with a bright, fresh upgrade that feels just right anytime you want a cozy meal without feeling too heavy. I hope you love making it—and sharing it—as much as my family and I do. Trust me, once you try this, it’ll be a staple in your recipe rotation!