Description
This Baked Tomato Mac and Cheese is a delightful summer dish combining creamy, cheesy macaroni with fresh, juicy layers of sliced tomatoes.
Ingredients
Scale
- 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
- 3–4 large tomatoes (or a combination of larger and smaller tomatoes, sliced thinly)
- Olive oil (for drizzling)
- Salt and pepper to taste
Instructions
- 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.
- 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 the mustard powder, smoked paprika, and salt to the roux. Whisk thoroughly to combine the spices evenly into the base.
- 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.
- 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.
- 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.
- Add the drained macaroni to the cheese sauce and stir well to coat all the pasta evenly.
- 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.
- 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.
- 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.
- 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
- Use a mix of cheeses for more flavor.
- Let the dish rest before serving for better texture.
- Feel free to add herbs for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 629
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 100 mg