I have worked for years on this Baked Macaroni and Cheese with Tomatoes recipe. It’s the trifecta of cheese blends; Gruyere and sharp white cheddar blended, then topped with parmesan cheese. The Cavatappi pasta and tomatoes give the dish a visual pop.
Table of contents
Ways to Make Cheesy Noodles
Growing up the only thing I knew about Cheesy Noodles came out of a box or was served in the lunch line at school. Neither of which was ever very appealing to me. However, when I was in my early 20s I lived in Fulda, Germany, and discovered well-made baked macaroni and cheese.
I chose the Cavatappi pasta for its size and surface area. When compared to Elbow macaroni the rigged outside gives more area for the cheese to cover and, like macaroni it has a hollow center to fill with cheese. Plus it gives a great look in the pan and on the plate.
I have tried several ways of bringing tomatoes into this recipe without much success. The tomato juice turns the sauce pink and the rich creamy flavors of the cheese mix overwhelm the flavors of the tomato. Aside from the visual antics, the tomato did nothing for the recipe.
Enter Ro*Tel diced tomatoes & green chilies, it brings a whole new dynamic to the dish. I cooked the pasta al dente, undercooked, then I drained the pasta and cooked it for another 5 minutes in the Ro*Tel. The liquid from the can was absorbed into the pasta and gave it a popping flavor of tomato, jalapeno, cilantro, and lime.
Ro*Tel diced tomatoes & green chilies come in 10 different flavors, Original, Serrano, Mild, Hot, Original – No Salt Added, Fire Roasted, Chili Fixin’s, Mexican Style, Chunky, and Chipotle. Pick your flavor and enjoy!
Over the years I have tried different combinations of cheese from Gruyere, cheddar, mozzarella, provolone, feta, gouda, and even American cheese. A few common spices are pepper, onion, garlic, and pepper, and I have even seen mustard used.
I never found a use for the spices in this recipe as the cheese sauce almost always covers the other flavors. The only spice used in this recipe is pepper and Ro*Tel diced tomatoes & green chilies.
How to Store Mac & Cheese
To store your Mac & Cheese treat, allow it to cool to room temperature and store in an air-tight container then refrigerate for 3 to 5 days in the refrigerator.
To freeze mac & cheese, place the cooled mac and cheese in a freezer-safe container, stasher bag, or ziplock bag and seal. Label the top of the freezer-safe container and lay them on a cookie tray and place it in the freezer. After it is frozen you can remove the tray and the mac and cheese will stack nicely.
History of RO*TEL
Carl Roettele and his wife open a small canning plant in Elsa, Texas, processing over 25K cases of vegetables a year. The product they’re proudest of is their tomatoes and green chilies. Worried people couldn’t spell or pronounce “Roettele,” Carl used the name RO*TEL. Soon, his zesty tomatoes and chilies graced the tables of public figures and politicians throughout Texas.
Originally, RO*TEL® Tomatoes and Green Chilies were only shipped as far away as San Antonio, Houston, and Dallas. They were the biggest cities closest to the town of Elsa, which is at the bottom tip of the state.
Cans of ROTEL had made their way to Oklahoma and Arkansas by the mid-1950s. The news about ROTEL Tomatoes and Chilies was slowly starting to spread its way around the USA.
The wife of a popular politician in Washington bragged to a national magazine about her chili recipe. She revealed the secret ingredient that made her chili better than anyone else’s. You guessed it: RO*TEL.
History of Macaroni
The International Pasta Organisation traces the word ‘macaroni’ to the Greeks, who established the colony of Neopolis (modern-day Naples) between 2000 and 1000BC and appropriated a local dish made from barley-flour pasta and water called Macaria, possibly named after a Greek goddess.
The Metropolitan City of Naples, Italy
The Metropolitan City of Naples province occupies a total geographical area of 1,171 square kilometers, including the city of Naples itself, the provincial and regional capital of Campania.
Within the province, there are 92 provincial towns containing a total population of around three million inhabitants.
A Brief History of Naples
Dating back some 4,000 years, Naples is one of the oldest cities in the world. Greek settlers established an early colony here about 2,000 BC, and by the 6th century BC they had erected the ancient city of Neapolis. The distinct Neapolitan culture was born then and survived even after the Romans conquered the area.
Tourism in Naples
With piazzas around every corner, there’s always outdoor seating where you can enjoy an Aperol Spritz (or several) and people watch for hours. Naples is located on the water and walking along the pedestrian-friendly Lungomare, the two-mile seafront promenade teeming with restaurants and attractions, is an activity that many locals enjoy during both balmy summer evenings and crisp winter mornings. Whether it’s high-end shopping, street stalls, or budget fashion you seek, Via Chiaia has something for everyone. There’s even a funicular that takes you up to the top of the city for panoramic views.
Italian Cuisine
Italian cuisine consists of the ingredients, recipes, and cooking techniques developed across the Italian Peninsula since antiquity. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beets to Europe. It is one of the best-known and most appreciated gastronomies worldwide.
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How to Make This Baked Macaroni and Cheese with Tomatoes Recipe
To make this recipe you will need 2 medium stock pots, a small saucepan, and a 2-quart baking dish. If you would rather you can use 6 one-cup ramekins. The recipe will make 1½ quarts, however, if you use a 1½ quart baking dish it will probably boil over in the oven.
What You Need to Make Baked Macaroni and Cheese with Tomatoes
Get all of your ingredients ready and laid out before starting as this recipe goes fast. There is no time for grating cheese and measuring things out once you have started.
Equipment:
- 1
For the Macaroni:
- water
- ½ pound cavatappi pasta
- 10 oz Ro*Tel diced tomatoes & green chilies
For the Cheese Sauce
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- ¼ tsp cayenne pepper
- 2 cups half-and-half
- ½ cup chicken broth
- 2 cups Gruyere cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- 1 tsp pepper
For the Topping:
- 1 tbsp unsalted butter, melted
- ½ cup panko bread crumbs
- 1 tbsp Italian Bruschetta Seasoning Mix
- ½ cup parmesan cheese, grated
How to Cook Baked Macaroni and Cheese with Tomatoes
Time needed: 1 hour and 15 minutes
Baking Directions for Macaroni and Cheese with Tomatoes
- Preheat the Oven
Preheat the oven to 400 degrees.
- Cook the Pasta Al Dente
Bring 4 quarts of water to a boil in a large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes.
- Cook the Pasta in Ro*Tel
Drain the pasta and return to the pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Set aside.
- Make the Roux
Meanwhile, melt butter in a medium saucepan over medium heat until foaming, and then stir in the flour and cayenne. Cook it until it turns golden, about 1 minute.
- Add the Cream
Slowly whisk in the half-and-half and the chicken broth until smooth. Bring to boil, reduce heat to medium, and simmer. Stir occasionally, until the mixture is slightly thickened, about 15 minutes.
- Add the Cheese
Remove from the heat and whisk in the cheeses, salt, and pepper until the cheeses are melted. Pour the sauce over macaroni and stir to combine.
- Make the Topping
In a small saucepan melt butter, add the bread crumbs, and stir until thoroughly coated. Remove from the heat and mix with parmesan cheese.
- Fill the Baking Dish
Put the mixture into a 2-quart baking dish and sprinkle the bread crumbs on top of the mixture.
- Bake the Dish
Place a rimmed baking sheet in the oven and set the baking dish with macaroni on top. Bake until the top begins to brown, 15 to 20 minutes.
- Cool and Serve
Let the macaroni and cheese cool for 10 to 15 minutes before serving.
You need to be prepared when you start this recipe because about 10 or 15 minutes in you will have 3 pans going at the same time. Although it does require a little work the rewards are worth the effort.
If you liked this dish please Rate This Recipe and leave a comment.
Baked Macaroni and Cheese with Tomatoes
Please Rate this Recipe
Equipment
Ingredients
For the Macaroni:
- water
- 1 tbsp salt
- ½ pound cavatappi pasta
- 10 oz Ro*Tel diced tomatoes & green chilies
For the Cheese Sauce:
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- ¼ tsp cayenne pepper
- 2 cups half-and-half cream
- ½ cup chicken broth
- 2 cups Gruyere cheese shredded
- 1 cup sharp white cheddar cheese shredded
- 1 tsp salt
- 1 tsp black pepper
For the Topping:
- 1 tbsp unsalted butter melted
- ½ cup bread crumbs
- 1 tbsp Italian Bruschetta Seasoning Mix
- ½ cup parmesan cheese grated
Instructions
- Preheat the oven to 400 degrees.
Cook the Macaroni:
- Bring 4 quarts of water to a boil in a large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes.water, 1 tbsp salt, ½ pound cavatappi pasta
- Drain the pasta and return to the pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Set aside.10 oz Ro*Tel diced tomatoes & green chilies
Mix the Cheese Sauce:
- Meanwhile, melt butter in a medium saucepan over medium heat until foaming.3 tbsp unsalted butter
- Stir in the flour and cayenne and cook it until golden, about 1 minute.¼ cup all-purpose flour, ¼ tsp cayenne pepper
- Slowly whisk in the half-and-half and the chicken broth until smooth.2 cups half-and-half cream, ½ cup chicken broth
- Bring to boil, reduce heat to medium, and simmer. Stir occasionally, until the mixture is slightly thickened, about 15 minutes.
- Remove from the heat and whisk in the cheeses, salt, and pepper until the cheeses are melted. Pour the sauce over macaroni and stir to combine.2 cups Gruyere cheese, 1 cup sharp white cheddar cheese, 1 tsp salt, 1 tsp black pepper, 1 tbsp Italian Bruschetta Seasoning Mix
Mix the Topping:
- In a small saucepan melt butter, add the bread crumbs, and stir until thoroughly coated.1 tbsp unsalted butter, ½ cup bread crumbs
- Remove from the heat and mix with parmesan cheese.½ cup parmesan cheese
Assemble and Bake the Macaroni:
- Put the mixture into a 1½ quart baking dish and sprinkle the bread crumbs on top of the mixture.
- Place a rimmed baking sheet in the oven and set the baking dish with macaroni on top. Bake until the top begins to brown, 15 to 20 minutes.
- Let the macaroni and cheese cool for 10 to 15 minutes before serving.
Nutrition
Suggested Seasoning Mix For This Recipe
Other Recipes That Go Well With Baked Macaroni and Cheese with Tomatoes
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Trattoria da Nennella – By https://www.facebook.com/osterialachitarra/
- By it:Utente:…Lord_Zarcon – it:Immagine:Napoli_di_sera_di_alessandro_zarcone.jpg modified, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1686610
- By pietro scerrato, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=54107994
- By ParsonsPhotographyNL – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=86676222
- By ho visto nina volare – Flickr: Napoli 2012, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=23782920
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