This macaroni and cheese recipe is loaded with freshly diced roma tomatoes and finished with crunchy breadcrumbs. Oven-baked until brown-edged and bubbling, it comes together in under one hour and is extra easy to prepare. Make ahead instructions provided!
Macaroni and cheese with fresh tomatoes
Baked mac and cheese with tomatoes is one of my favorite macaroni and cheese recipes to make during the Summer months when it’s peak tomato picking time in the garden!
My kids love mac and cheese so I love being sneaky and throwing extra veggies in it! What’s not to love about elbow macaroni noodles, fresh juicy roma tomatoes and shredded cheddar cheese baked all together until creamy and bubbly?
If you love this baked mac and cheese with tomatoes, then check out more from my fresh tomato recipe collection and more macaroni and cheese recipes like slow cooker mac and cheese with snap peas and baked broccoli mac and cheese.
What type of tomatoes should I use?
I recommend using roma (plum), beefsteak or heirloom tomatoes. Personally, when I make this I’m using roma tomatoes 75% of the time. These are all juicy tasty tomatoes that are filled with sweet flavor, perfect to compliment the savory noodles covered with cheese.
If you don’t have fresh tomatoes, you can also use canned diced tomatoes or stewed tomatoes instead!
How to make tomato mac and cheese
Boil your elbow noodles according to the instructions on the package and drain.
Add pasta into a greased casserole dish, along with a simple cheese sauce made with butter, flour, milk and shredded cheese.
In a bowl, stir together the tomatoes, sugar, Worcestershire, mustard, salt, pepper and thyme. Pour it on top of the elbow noodles in the dish. This is starting to look like a gorgeous red macaroni and cheese!
Top the casserole with breadcrumbs and bake until the cheese is bubbling and the breadcrumbs are golden brown.
Can I make this ahead of time for meal prep?
You can prepare mac and cheese up to 2 days ahead of baking. Make as instructed, and then put in the refrigerator, making sure you cover the top with plastic wrap or a lid.
When it’s time to make, add the breadcrumb layer on top and then bake as instructed. Since it’s coming straight from the fridge, you might need to add a extra few minutes.
Storing and reheating leftovers
To store: Leftover tomato macaroni and cheese can be stored in an airtight container in the fridge for 3 to 4 days. If you’re storing it in a baking dish, make sure it’s wrapped tightly with plastic wrap or foil.
To reheat: You can reheat in the microwave or oven. If you’d like to heat up in the oven, cover the dish with foil and bake at 350 degrees F for about 15 to 20 minutes or until warmed through.
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Baked Macaroni and Cheese with Fresh Tomatoes
PrintIngredients
- 2 cups elbow macaroni noodles
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 2 cups tomatoes (roma and beefsteak both work good) diced
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 cup bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×9 baking dish with nonstick spray or butter it.
- In a pot of salted water cook macaroni noodles according to the directions on box. Drain and pour noodles into the baking dish.
- In a saucepan over medium high heat melt butter. Once melted add flour and stir until fully combined with the butter. Add milk and continue to cook, stirring often, until sauce thickens, about 4-5 minutes. Add in shredded cheese and continue stirring until cheese is completely melted.
- Pour cheese sauce on top of noodles in baking dish and stir to combine and fully coat all the noodles.
- In a medium-sized bowl mix tomatoes, sugar, Worcestershire sauce, mustard, salt, thyme and pepper. Pour on top of the noodles in baking dish and mix.
- Sprinkle bread crumbs on top and bake, uncovered for 30 minutes. Remove from the oven or OPTIONAL: If you want the top browned, put under the stove broiler for 1-2 minutes, watching it very carefully to prevent burning.
- Allow to sit for 5 minutes before serving. Enjoy!
Judy Talley says
Fabulous with fresh tomatoes from our garden!!!
Erica says
Hello, should I drain the diced tomatoes before adding them to the dish?
Pamela says
Hey Erica, nope, no need to drain them. Enjoy the mac and cheese, we just had it this week for dinner! 🙂
DORIS B says
Sounds delish. For a little kick, think I’ll add a can of rotel tomatoes instead of plain!!
Pamela says
Yum Doris, that sounds great!
CAPTAIN GEORGE DOWLING says
lol… Being an “Irishman”, that grew older, [Never “UP”!]; with MY SICILIAN,”PAISANS”!… WE WERE RAISED, EATING MACARONI & CHEESE, PREPARED THIS WAY?… LOL. Having my first taste of the Kraft, boxed version, at a friends house, [at about age 12?…], a white kid!….[ Non – Italian!]; for Dinner, i was perplexed, at why alot of kids, Raved about this method of preparation?… lol
Alexis @ Upside Down Pear says
This sounds soooo delicious and tomatoes are my favorite!!! I can eat them like apples. I can’t wait to try this 🙂
Peter @ Feed Your Soul Too says
I love adding different food items into my macaroni and cheese. I really like what you did and the topping looks great.
Kristine @ Kristine's Kitchen says
Yum! I need to do more experimenting with veggies in mac and cheese. I think this recipe will be a great place to start! I’m anxiously awaiting my first homegrown tomatoes of the season, too. 🙂
whatjessicabakednext says
This looks divine!
Choc Chip Uru says
Tomatoes are made for mac and cheese, delicious addition 😀
Cheers
Choc Chip Uru
Sarah & Arkadi says
yum! looks so comforting!
Cindy @ Pick Fresh Foods says
Tomatoes make everything healthier 😀 This dish sounds delicious! I’m loving this combination!
Kayle (The Cooking Actress) says
obviously this mac n cheese is health food. I know I’ll feel super proud of myself when I make it like-look at me! Eatin tomatoes (and mac n cheese)! 😀
Amy @ Elephant Eats says
I always add some sort of veggie to my mac n cheese! Tomatoes are a lovely addition…even better if they’re fresh. Now I want some mac n cheese…
Carol at Wild Goose Tea says
Who doesn’t love Mac and Cheese. Despite the fact there are many ways to prepare it, I have never done the tomato inclusion. Yay another excuse to make another batch of Mac and Cheese. You are my friend. Lol. Hey I am a gardener too. I am liking your gardening blogs also.
Monica says
Tomatoes are such a great way to wake up mac & cheese…I adore tomatoes in almost everything and it is a great mate for pasta. I can just imagine your tomato planting excitement. Our farmer’s market opened up last Sunday and it was just amazing to walk among all the fresh produce and herbs.
Sophie says
A yummy easy peasy recipe too! Yeah for tomato plants! I have 4 tomato plants in larger pots!
Kumar's Kitchen says
oh those lovely tomato saplings…beautiful…and this dish is an all time favorite comfort food with a tangy-sweet tomato twist…loved it,thanks 🙂
Jamie@Milk N Cookies says
I’m a mac ‘n’ cheese fiend, and I feel like I can always count on you to share a new mac ‘n’ cheese recipe! And yes, adding in some fresh tomatoes definitely makes it a healthy dinner (in my book, at least!)
Debra says
I thought I slathered on the sun screen Saturday as I worked in the garden planting our little tomatoes…..nope—I am nursing a horrendous sun burn. What ever lead me to wear a tank top?!?!?!? 🙂
Pamela says
Get that big brim hat on Debra! Sorry that happened, it’s the worst. 🙁
Laura @ Lauras Baking Talent says
Tomatoes and Mac n cheese combined is a genius idea…..can’t wait for the garden update!
Gretchen @ Two Healthy Kitchens says
Yes, yes I do love my veggies covered in cheese! That is the very best kind! And who doesn’t love a good mac n cheese recipe??? This one … it’s comfort food … sorta all grown up!
Mary Frances says
Of course I agree with you! One never argues with mac and cheese, you know 😉
Mary Frances says
Perfect comfort food. I like that baked macaroni and cheese has become more popular, it’s so much better with that crust!
Christin@SpicySouthernKitchen says
I can never resist mac and cheese! Love the addition of tomatoes!
Michelle says
Yum! I love a cheesy breadcrumb crust. 🙂 As a result of your post, I have been Google searching different things like, “When is the best time to grow tomatoes in Portland?” Turns out, it is almost time! I have a bunch of notes I am currently writing down. The plan is to visit a nursery this week armed with a bit of knowledge before making any final decisions. 🙂
Pamela says
Grow Michelle grow! Can’t wait to see your veggies in a few months!
Angie@Angie's Recipes says
This is one of my favourite comfort treats!
Alyssa @ My Sequined Life says
Love the addition of tomatoes to macaroni and cheese. Plus you can’t go wrong with a bread crumb topping!
Ashley says
It was pretty hot here this weekend – summer is definitely coming fast! And I love this mac and cheese – tomatoes are one of my favorites!
Melanie @ Carmel Moments says
Just gorgeous Pam! Anything with tomatoes and cheese has to be incredible! Have a wonderful week!
Helen @ Scrummy Lane says
My hubby and I shared a grilled cheese sandwich with tomato added (on the inside and outside) today, Pamela, and somehow the tomato made it so much tastier. So … love this tomatoey version of macaroni cheese!
Also, soooo inspired by your tomato-growing. I would LOVE to be able to do that one day not too far away!