This Baked Mac and Cheese with Broiled Tomatoes is a creamy and cheesy recipe, which is made with a rich three-cheese sauce and a crispy panko topping. It’s the ultimate comfort food recipe, ready in about an hour.
Baked Mac and Cheese with Broiled Tomatoes Ingredients
- 12 ounces cavatappi or other short pasta
- 3 Roma tomatoes, sliced into thick rounds
- 5 tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 teaspoons mustard powder
- 3 cups warm whole milk
- 1 cup American cheese, chopped
- 2 ¼ cups grated sharp cheddar, divided
- 1 ¼ cups grated Parmesan, divided
- 1 cup panko breadcrumbs
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
How To Make Baked Mac and Cheese with Broiled Tomatoes
- Broil the Tomatoes: Preheat your oven’s broiler. Place the tomato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Broil for about 8 minutes, until the tomatoes start to brown and soften. Let them cool slightly.
- Prep Oven and Cook Pasta: Reduce the oven temperature to 350°F. In a large pot of boiling salted water, cook the pasta for about 2 minutes less than the package instructions for al dente. Reserve 1/4 cup of the pasta water before draining.
- Make the Cheese Sauce: In the empty pasta pot over medium heat, melt 3 tablespoons of butter. Whisk in the flour and mustard powder to create a roux and cook for 1-2 minutes. Slowly whisk in the warm milk until a smooth sauce forms. Bring to a boil, then reduce the heat and cook for 3-4 minutes, until the sauce has thickened.
- Add the Cheeses: Reduce the heat to low. Add the cheese in three batches, starting with the American cheese, followed by 2 cups of the cheddar and 1 cup of the Parmesan. Whisk until each batch is fully melted before adding the next. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Assemble the Casserole: Stir the undercooked pasta and the reserved pasta water into the cheese sauce until well coated. Transfer the mixture to an 8-inch square baking dish.
- Top and Bake: In a small bowl, mix the panko with 2 tablespoons of melted butter and the remaining 1/4 cup of each cheese. Arrange the broiled tomato slices on top of the pasta, then sprinkle the panko mixture over everything. Bake for about 30 minutes, until the topping is golden brown and the sauce is bubbly.
Recipe Tips
- How to get the creamiest sauce? The secret is shredding your own cheese from a block. Pre-shredded cheese is coated in starches that can make your sauce gritty. The American cheese is also a key ingredient for a super smooth, stable sauce that won’t break.
- Why undercook the pasta? This is a crucial step for any baked mac and cheese. The pasta will continue to cook in the oven as it absorbs the creamy cheese sauce. If you cook it all the way through first, it will become soft and mushy after baking.
- Can I make this ahead of time? Yes! This is a perfect make-ahead dish. You can fully assemble the casserole (without the topping), let it cool, and store it, covered, in the refrigerator for up to 2 days. When ready to bake, add the fresh panko topping and you may need to add 15-20 minutes to the baking time.
- What’s the best way to get a crispy topping? Tossing the panko breadcrumbs with melted butter is essential. This helps them toast to a perfect, even golden brown in the oven and provides a wonderful, crunchy contrast to the creamy pasta below.
What To Serve With Baked Mac and Cheese
This is a hearty, all-in-one comfort food meal. It is perfectly served with a simple side dish to cut through the richness, like:
- A crisp green salad with a tart vinaigrette
- Steamed green beans or roasted broccoli
- A simple meatloaf or roasted chicken
How To Store Baked Mac and Cheese
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: The best way to reheat mac and cheese is in a 350°F oven, covered with foil, with a splash of milk stirred in to restore its creaminess.
Baked Mac and Cheese Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 710 kcal
- Carbohydrates: 65g
- Protein: 35g
- Fat: 38g
- Saturated Fat: 24g
- Sodium: 1350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my cheese sauce lumpy?
A lumpy cheese sauce is usually caused by either the heat being too high when the cheese was added, or from not creating a smooth roux-and-milk base first. Always melt your cheese on a very low heat.
Can I use a different kind of cheese?
Absolutely! While the recipe’s blend is fantastic, you could substitute the cheddar and Parmesan with an equal amount of Gruyere, Fontina, or Colby for a different flavor profile. The American cheese is key for the smooth texture.
Do I have to use a panko topping?
No. If you don’t have panko, you can use regular breadcrumbs or even crushed buttery crackers (like Ritz) tossed in the melted butter for a different but equally delicious crunchy topping.
Try More Recipes:
- Blistered Eggplant With Tomatoes, Olives, and Feta Recipe
- Martha’s Grits With Broiled Tomatoes Recipe
- Tomato-Bread Soup Recipe
Baked Mac and Cheese with Broiled Tomatoes Recipe
Description
The ultimate comfort food, this baked mac and cheese features a rich, three-cheese sauce, a crunchy panko topping, and sweet, jammy broiled tomatoes.
Ingredients
Instructions
- Preheat broiler. Broil the tomato slices for about 8 minutes until they start to brown; set aside.
- Preheat oven to 350°F. Cook pasta for 2 minutes less than package directions; drain, reserving 1/4 cup of pasta water.
- In the same pot, make a roux with 3 tbsp of butter and the flour. Whisk in the mustard powder, then slowly whisk in the warm milk until a thick sauce forms.
- On low heat, melt in the American cheese, 2 cups of the cheddar, and 1 cup of the Parmesan until smooth.
- Stir the undercooked pasta and the reserved pasta water into the cheese sauce.
- Transfer to an 8-inch baking dish. Top with the broiled tomatoes.
- Toss the panko with 2 tbsp of melted butter and the remaining cheeses. Sprinkle this over the top.
- Bake for about 30 minutes, until bubbly and golden.
Notes
- The most important tip for this recipe is to significantly undercook your pasta; it will finish cooking in the oven and absorb the sauce without getting mushy.
- For the creamiest, smoothest sauce, always shred your own cheese from a block instead of using the pre-shredded kind.
- Broiling the tomatoes first is a key step that concentrates their flavor and prevents them from making the casserole watery.
- Don’t forget to reserve some of the starchy pasta water; it’s a secret ingredient that helps the sauce cling perfectly to the pasta.
Baked Mac and Cheese with Broiled Tomatoes Recipe