This Baked Macaroni and Cheese with Tomatoes recipe is rich, decadent, and the ultimate comfort food. Made with a superior blend of Gruyere, Cheddar, and Cream, and topped with a toasted bread crumb and Parmesan cheese mix.
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.
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