Description

This Baked Tomato Mac and Cheese is a delightful summer dish combining creamy, cheesy macaroni with fresh, juicy layers of sliced tomatoes. The rich, homemade cheese sauce is enhanced with mustard powder and smoked paprika for depth, then baked until bubbly and topped with roasted tomatoes that add a sweet, fresh contrast. Perfect as a comforting yet light meal for warmer months.

Ingredients

Scale

Macaroni and Cheese Sauce

15 oz dried macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
1 cup double (heavy) cream
4 cups shredded cheese (cheddar or a mix of cheddar and gruyere, Jarlsberg or similar)
1 tsp salt
1/2 tsp mustard powder
1/4 tsp smoked paprika

Tomato Topping

3-4 large tomatoes (or a combination of larger and smaller tomatoes, sliced thinly)
Olive oil (for drizzling)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 430°F (220°C or 200°C Fan) and lightly grease a 9×13 inch (23×33 cm) casserole dish to prepare for baking.
Make the Roux: In a large, deep sauté pan, melt the unsalted butter over low-medium heat. Sprinkle in the all-purpose flour and whisk constantly until a paste (roux) forms and starts to smell toasted after about 1-2 minutes.
Add Seasonings: Add the mustard powder, smoked paprika, and salt to the roux. Whisk thoroughly to combine the spices evenly into the base.
Incorporate Milk and Cream: Turn the heat to medium and slowly whisk in the double cream followed by the whole milk, starting with small splashes to maintain temperature and avoid lumps. Gradually increase the volume of liquid added as the sauce thickens.
Thicken Sauce and Add Cheese: Continue whisking the sauce for a few minutes until it thickens and starts bubbling at the edges. Remove from heat and stir in the shredded cheese until fully melted and smooth. Set aside while you cook the pasta.
Cook the Macaroni: Boil the dried macaroni according to package instructions, but drain it a couple of minutes before it is fully cooked to maintain a firm texture.
Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir well to coat all the pasta evenly.
Assemble the Casserole: Pour half of the mac and cheese mixture into the prepared baking dish. Arrange a layer of sliced tomatoes over it, leaving some gaps so the tomatoes aren’t overcrowded.
Add Second Layer and Toppings: Spread the remaining mac and cheese over the tomatoes. Add another layer of tomato slices on top, this time covering the surface almost completely with minimal gaps. Drizzle olive oil over the tomatoes and season with salt and pepper to taste.
Bake the Dish: Place the dish in the preheated oven and bake for 20 minutes or until the tomatoes are roasted and edges begin to brown. Optionally, use the broiler/grill setting briefly to finish, but avoid baking longer than 20 minutes to prevent drying out the mac and cheese.
Rest and Serve: Remove from oven, let the casserole sit for a few moments until bubbling subsides, then serve immediately for the best creamy, fresh flavor balance.

Notes

This recipe is perfect for summer, featuring fresh tomatoes that add bright sweetness and a refreshing contrast to rich cheese sauce.
Use a mixture of cheddar and gruyere or Jarlsberg cheese for a balanced flavor and excellent melting quality.
Drain the pasta early to keep it firm for baking, preventing mushiness during the oven time.
Do not overbake to keep the mac and cheese creamy and avoid drying out the dish.
Drizzling olive oil over the tomatoes enhances roasting and adds a subtle richness.

Nutrition

Serving Size: 1 serving
Calories: 629 kcal
Sugar: 9 g
Sodium: 689 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 103 mg