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!
Vickie says
This turned out so good!! Even with having to substitute with velveeta and canned tomatoes.
Pamela Reed says
So happy you liked it Vickie! I’m making it for dinner tonight!
Douglas Harpell says
We have made it often. Love it
Douglas says
My wife and I have made this recipe twice and we are again making it tonight. It is fantastic. We did substitute Velveeta for the cheddar cheese 🧀
Douglas Harpell says
Just like my mother, except I used Velveeta instead, otherwise I followed it with everything else.
Pamela Reed says
Yum, that sounds delicious! Thanks for stopping by and commenting Douglas!
Susan Kline says
Will this work with a nondairy cheese to make it vegan?