Tomato Macaroni and Cheese

Course: Main Course

Cuisine: American

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings:

Calories: 612kcal

Author: Lord Byron's Kitchen

In this easy to prepare Tomato Macaroni and Cheese recipe, a classic roux is paired with fresh diced tomatoes, marinara sauce, and tomato paste, along with copius amounts of shredded cheddar cheese. Baked to perfection and topped with seasoned sliced tomatoes, this dish is absolute perfection!

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Ingredients

450 grams macaroni, cooked and drained
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
4 cups old cheddar cheese, shredded
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Italian Seasoning
2 cups marinara sauce
1 1/2 cups tomatoes, diced
1/4 cup green onions, chopped
2 large tomatoes, sliced
1/4 cup parmesan cheese

Instructions

In a large saucepan, melt the butter over medium heat. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. Cooking until the flour mixture browns lightly deepens the flavour.
Next, pour in the milk half a cup at a time, whisking well between each addition.
Add the tomato paste and whisk into the mixture until incorporated.
Next, add the salt, ground black pepper, garlic powder, onion powder, and one teaspoon of the Italian seaoning. Stir well to combine.
Lower the heat to simmer and add 4 cups of cheese. Stir until the cheese is melted.
Next, stir in the diced tomatoes and the marinara sauce. Turn off the heat.
Add the cooked macaroni and green onions. Stir well into the cheese sauce.
Transfer the mac and cheese to a greased casserole dish or baking pan. Smooth out the top.
Top with the tomato slices and the remaining Italian seasoning.
Bake at 350 degrees for 45 minutes. Top with the green onions, parmesan cheese, and serve immediately.

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