Creamy Tomato Macaroni and Cheese

Creamy Tomato Macaroni and Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tbsp. unsalted butter

  • 1

    lb elbow twists or corkscrew pasta

  • ½

    cup all purpose flour

  • 5

    cups milk

  • 4

    large garlic cloves, minced

  • coarse salt and freshly ground pepper

  • 12

    oz cheddar cheese shredded (3 cups)

  • 12

    oz Monterey jack cheese, shredded (3 cups)

  • 2

    tsp dried thyme

  • cups diced fresh tomatoes

  • ¾

    cup plain breadcrumbs (optional)


preheat the oven to 350. butter a 9x13 inch oven proof dish. cook pasta in a large pot of boiling salted water until just al dente, about 8 mins. drain; run pasta under cold water for 1 mins. drain well. in a wide pot, melt the butter over medium heat. whisk in the flour, cook 1 mins, whisking. whisk in the milk and garlic, cook over medium-low heat, whisking occasionally, until mixture thickens, about 10mins. season with salt and pepper. add cheeses, thyme and tomatoes; stir until cheese has melted. stir in reserved pasta. transfer to buttered dish. sprinkle with breadcrumbs; bake until top is golden brown, 20 to 30 mins.


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