Roasted Tomato Macaroni and Cheese
Roasted Tomato Macaroni and Cheese is the ultimate comfort food that combines creamy cheese sauce with sweet, caramelized cherry tomatoes for a burst of flavor in every bite. Perfect for busy weeknights or cozy gatherings, this dish is easy to prepare and can be customized with your favorite cheeses or vegetables. It’s a nostalgic meal that promises warmth and satisfaction, making it a guaranteed hit at your dining table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cherry tomatoes (halved)
- 1 cup sharp cheddar cheese (shredded)
- 1/2 cup parmesan cheese (grated)
- 2 cups whole milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved cherry tomatoes on the baking sheet with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
- Boil salted water in a large pot; cook elbow macaroni according to package instructions until al dente. Drain, reserving half a cup of pasta water.
- In a saucepan over medium heat, melt butter and whisk in flour to create a roux. Gradually add milk, stirring until smooth. Mix in cheddar and parmesan until melted.
- Combine the cheese sauce with cooked macaroni and roasted tomatoes, adding reserved pasta water as needed for consistency.
- Transfer to a greased baking dish; mix panko breadcrumbs with olive oil and sprinkle on top. Bake for 15–20 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg