Mac n Cheese Tomato Bake

Mac n Cheese Tomato Bake


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This mac n cheese is rich in cheese and super creamy. The best part of making this dinner is getting to top it off with fresh tomatoes! So get on you oven mitts and start baking.

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

5 servings


  • 8 ounces of uncooked elbow macaroni
  • 2 tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon of olive oil
  • 1 teaspoon of oregano seasoning
  • 1/4 teaspoon of black pepper
  • 1 1/4 teaspoons salt, divided
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of all-purpose flour
  • 1 1/2 cups of fat free milk
  • ¾ cup of sharp Cheddar cheese, shredded

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Preheat the oven to 450°F.
First, cook the pasta according to the package directions, then drain them and set aside.
Next, place the tomato slices on a wire rack on a baking sheet. Then brush on the oil, and sprinkle the tomatoes with oregano, pepper, and ¼ teaspoon of salt. Then bake the tomatoes in the oven until they become slightly charred.
Next, completely melt the butter in a medium saucepan. Then, add the flour, and cook it making sure to whisk constantly, until the mixture takes on a slightly nutty color and smell. Then, whisk in the milk, also making sure to whisk constantly, and continue to cook until the mixture becomes slightly thickened. Then remove the mixture from the heat, and let it cool slightly for about 3 minutes. Finally, whisk in the cheddar and the remaining 1 teaspoon of salt. Make sure to whisk constantly to melt the cheese. Then stir in the pasta and mix everything well.
Finally, spoon the pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top it with tomato slices. Bake the mac n cheese at 450°F for about 10 minutes. Serve immediately.

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