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!
2cupstomatoes (roma and beefsteak both work good)diced
1teaspoonsugar
1teaspoonWorcestershire sauce
1/2teaspoondry mustard
1/2teaspoonsalt
1/2teaspoondried thyme
1/4teaspoonpepper
1/4cupbread crumbs
Instructions
Preheat oven to 350 degrees F.
Spray a 9x9 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.