Baked Tomato Mac and Cheese: A Comfort Food Upgrade

Mac and cheese is a perennial comfort food favorite, a dish that evokes childhood memories and provides a warm, satisfying meal any time of year. But sometimes, the classics need a little twist. This recipe for Baked Tomato Mac and Cheese elevates the traditional dish with the bright acidity of tomatoes, creating a richer, more complex flavor profile that’s sure to become a new family favorite.

This recipe isn’t just about adding tomatoes; it’s about layering flavors and textures to create a truly exceptional mac and cheese experience. We’ll start with a creamy, cheesy sauce made with a blend of cheddar and Gruyère (or your favorite cheese combination). Then, we’ll introduce roasted tomatoes, which bring a sweetness and depth of flavor that canned tomatoes simply can’t match. Finally, we’ll bake the whole thing to golden-brown perfection, creating a crispy top that contrasts beautifully with the creamy interior.

## Why This Recipe Works

* **Roasted Tomatoes:** Roasting the tomatoes intensifies their flavor, bringing out their natural sweetness and acidity. This is crucial for adding a bright, complex element to the mac and cheese.
* **Cheese Blend:** Using a combination of cheeses adds depth and complexity to the sauce. Cheddar provides that classic mac and cheese flavor, while Gruyère (or another flavorful cheese like fontina or Gouda) adds a nutty, creamy richness.
* **Creamy Sauce:** The base of the sauce is a classic béchamel, made with butter, flour, and milk. This ensures a smooth, creamy texture that coats the pasta perfectly.
* **Baked to Perfection:** Baking the mac and cheese allows the flavors to meld together and creates a delicious, crispy top.

## Ingredients

* **Pasta:** 1 pound elbow macaroni (or your favorite pasta shape)
* **Tomatoes:** 2 pounds Roma tomatoes, halved
* **Olive Oil:** 2 tablespoons, plus more for drizzling
* **Garlic:** 4 cloves, minced
* **Dried Oregano:** 1 teaspoon
* **Salt and Pepper:** To taste
* **Butter:** 6 tablespoons
* **All-Purpose Flour:** 1/4 cup
* **Milk:** 3 cups
* **Nutmeg:** 1/4 teaspoon
* **Cheddar Cheese:** 2 cups, shredded
* **Gruyère Cheese:** 1 cup, shredded (or fontina, Gouda, or your favorite cheese)
* **Breadcrumbs:** 1/2 cup (optional, for topping)
* **Fresh Basil:** Chopped, for garnish (optional)

## Equipment

* Baking sheet
* Large pot
* Colander
* Large saucepan
* Whisk
* 9×13 inch baking dish

## Instructions

### Step 1: Roast the Tomatoes

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved Roma tomatoes on the prepared baking sheet, cut-side up.
3. Drizzle with 2 tablespoons of olive oil. Sprinkle with minced garlic, dried oregano, salt, and pepper.
4. Roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized. The exact roasting time will depend on the size and ripeness of your tomatoes. They should be soft and easily pierced with a fork.
5. Remove from oven and let cool slightly.

### Step 2: Cook the Pasta

1. While the tomatoes are roasting, cook the pasta according to package directions. Cook until al dente, as it will continue to cook in the oven.
2. Drain the pasta and set aside.

### Step 3: Make the Cheese Sauce

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and slightly golden.
3. Gradually whisk in the milk, a little at a time, making sure to incorporate each addition before adding more. This will prevent lumps from forming. Continue whisking until the sauce is smooth and thickened. This should take about 5-7 minutes.
4. Reduce heat to low and simmer for 5 minutes, stirring occasionally. This allows the flour to cook through and the sauce to thicken further.
5. Remove from heat and stir in the nutmeg, salt, and pepper to taste.
6. Add the shredded cheddar and Gruyère cheese (or your cheese combination) and stir until melted and smooth. The sauce should be creamy and cheesy.

### Step 4: Assemble the Mac and Cheese

1. Roughly chop the roasted tomatoes. You can leave some larger pieces for texture.
2. Add the cooked pasta and chopped roasted tomatoes to the cheese sauce. Stir to combine, ensuring that the pasta is evenly coated in the sauce.

### Step 5: Bake the Mac and Cheese

1. Preheat oven to 375°F (190°C).
2. Pour the mac and cheese mixture into a 9×13 inch baking dish.
3. If using, sprinkle breadcrumbs evenly over the top.
4. Bake for 20-25 minutes, or until the top is golden brown and bubbly. The baking time may vary depending on your oven, so keep an eye on it.
5. Remove from oven and let cool for a few minutes before serving.

### Step 6: Serve and Enjoy!

1. Garnish with fresh chopped basil, if desired.
2. Serve warm and enjoy this elevated take on classic mac and cheese!

## Tips and Variations

* **Type of Pasta:** While elbow macaroni is traditional, you can use any short pasta shape you like, such as penne, shells, rotini, or cavatappi. The key is to choose a shape that will hold the sauce well.
* **Cheese Combinations:** Feel free to experiment with different cheese combinations. Monterey Jack, pepper jack, Gouda, and fontina are all great options. For a sharper flavor, try adding a bit of Parmesan or sharp cheddar.
* **Add Some Heat:** For a spicy kick, add a pinch of red pepper flakes to the cheese sauce or use pepper jack cheese.
* **Vegetarian Options:** Keep it strictly vegetarian by ensuring that all ingredients, especially cheese, are vegetarian-friendly.
* **Add Protein:** For a heartier meal, add cooked bacon, sausage, or shredded chicken to the mac and cheese before baking.
* **Make it Gluten-Free:** Use gluten-free pasta and gluten-free flour for the roux to make this recipe gluten-free. Ensure that all other ingredients are also gluten-free.
* **Make it Ahead:** You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
* **Breadcrumb Topping:** For a more flavorful breadcrumb topping, mix the breadcrumbs with melted butter, grated Parmesan cheese, and herbs before sprinkling over the mac and cheese.
* **Spice it up:** Add a dash of hot sauce to the cheese sauce for an extra layer of flavor.

## Serving Suggestions

This baked tomato mac and cheese is a satisfying meal on its own, but it also pairs well with a variety of side dishes.

* **Salad:** A simple green salad with a vinaigrette dressing is a great way to balance the richness of the mac and cheese.
* **Roasted Vegetables:** Roasted broccoli, asparagus, or Brussels sprouts are all excellent choices.
* **Garlic Bread:** A classic accompaniment to pasta dishes.
* **Soup:** A light tomato soup or vegetable soup would complement the mac and cheese nicely.

## Nutritional Information (Approximate)

* Calories: 600-800 per serving (depending on portion size and ingredients)
* Fat: 30-40g
* Protein: 25-35g
* Carbohydrates: 60-80g

*Note: This is an approximate nutritional estimate. Actual values may vary based on specific ingredients and portion sizes.*

## Conclusion

This Baked Tomato Mac and Cheese recipe is a delicious and comforting dish that’s perfect for a weeknight meal or a special occasion. The roasted tomatoes add a bright, flavorful twist to the classic mac and cheese, while the creamy sauce and crispy topping make it a truly irresistible dish. With its simple ingredients and easy instructions, this recipe is sure to become a new favorite in your household. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of comfort food heaven!

Enjoy!