Old-Fashioned Tomato Mac and cheese is a vintage recipe that has been a favorite casserole on Southern dinner tables for years. Macaroni is baked in a creamy cheddar cheese sauce mixed with sweet stewed tomatoes, and topped with a crispy breadcrumbs. The tomatoes add just the right amount of sweetness and acidity to balance the rich, cheesy sauce.
This is one of those recipes that proves simple ingredients can make the most memorable meals. There is nothing fancy about it, but somehow it always seems to be one to the first dishes emptied at the table.
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Quick look: Tomato Mac & Cheese
⏱️ Prep Time: 10 minutes
⏲️ Bake Time: 30 minutes
🕒 Total Time: 40 minutes
👥 Servings: 6 servings
🍅 Tomatoes: Stewed tomatoes with their juices for sweetness and acidity
🥘 Cook Method: Stovetop cheese sauce, then baked until hot and bubbly
❄️ Freezer Friendly: Yes, though the texture is best when enjoyed fresh
A note to my reader
This baked tomato macaroni and cheese combines the best flavors from tomato soup and a grilled cheese sandwich into one comforting casserole. During the summer, I like to serve this as a main dish with buttered corn and cucumber salad on the side. While I love the crispy breadcrumb topping, when my garden is overflowing with fresh tomatoes, I will swap the breadcrumbs for tomato slices. It gives the casserole a lighter texture and a brighter, fresher flavor.
In the cooler months, I like to pair it with pork chops, barbecue chicken, baby back ribs, or meatloaf. No matter how you serve it, it's simple, satisfying comfort feel that makes you feel good inside. I hope you love it as much as we do. Enjoy! Xoxo- Katie.
Ingredient notes and substitutions
You will need the following ingredients to make creamy tomato macaroni and cheeese.
- Elbow macaroni pasta- Elbow macaroni absorbs the sauce best. You can substitute with rigatoni, ziti, or mini shell pasta.
- Butter-The base to the roux.
- Flour- Thickens the sauce into a rich, creamy consistency.
- Whole milk- Whole milk is used to make the sauce rich and creamy. I do not recommend a lower fat milk. It won't be the same.
- Stewed tomatoes- Stewed tomatoes are sweeter and more flavorful than plain diced tomatoes. However, you can substitute with with canned diced or canned whole tomatoes. For a spicy twist, swap out stewed tomatoes with a can of tomatoes and green chiles.
- Cheddar Cheese- Sharp cheddar cheese adds the best flavor, but mild or extra sharp cheddar cheese work too. Gruyère or smoked Guoda are delicious options if you want something a little more elevated.
- Panko Bread Crumbs- Bread crumbs add a nice crispy texture. However, you can omit them completely or substitute with additional cheese or sliced tomatoes as a topping.
- Parmesan Cheese- Used to mix with the panko bread crumbs for a crispy crust.
- Salt and pepper to taste
Steps
Follow these simple steps to make baked tomato macaroni and cheese.
- Cook the elbow macaroni according to the package directions until al dente (about 2 minutes less than the recommended cooking time). Remove from heat. Drain pasta.
- In a large skillet, melt the butter over medium heat. Stir in flour and cook about 1 minute.
- Whisk in the milk until smooth. Add stewed tomatoes with their juices, stir to combine, and cook an additional 2-3 minutes to thicken up the sauce. Salt and pepper to taste.
- Add the cheddar cheese and stir until melted and smooth. Add pasta to the sauce and stir.
- Pour the macaroni and cheese into a greased 2-quart casserole dish. Mix Panko bread crumbs and parmesan cheese, then sprinkle the mixture over the macaroni. Bake uncovered at 350°F degrees for 30 minutes. Let it rest for 5-10 minutes before serving.
Watch how to make
How to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
For best results, reheat in the oven uncovered at 350 degrees for 15-20 minutes, or until heated through. You can also reheat it in the microwave, however the breadcrumb topping will loose some of its crispness.
Can you freeze macaroni and cheese with tomatoes?
You can freeze macaroni and cheeese with tomatoes. Allow the casserole to cool completely. Store in an airtight container and freeze up to to 3 months.
When ready to cook, thaw overnight in the refrigerator before reheating. The cheese sauce may become slightly less creamy after freezing, but will still taste delicious.
If you liked this old-fashioned tomato mac and cheese recipe, please leave me a comment and tell me how it went. I would love to hear back, and so would my readers.
Also post your picture of your macaroni cheese and tomatoes on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Old-Fashioned Tomato Mac and Cheese (Creamy & Baked)
Ingredients
- 2 cups elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk
- 14 ounces stewed tomatoes with their juices
- 2 cups sharp cheddar cheese shredded
- salt and pepper to taste
- ½ cup Panko breadcrumbs
- ¼ cup parmesan cheese grated
Instructions
- Cook the 2 cups elbow macaroni according to the package directions until al dente (about 2 minutes less than the recommended cooking time). Remove from heat. Drain pasta.
- In a large skillet, melt the 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour and cook about 1 minute.
- Whisk in the 2 cups whole milk until smooth and there are no chunks of flour. Add 14 ounces stewed tomatoes with their juices, (if using whole tomatoes, chop or smash in the pot into bite sized pieces)stir to combine, and cook an additional 2-3 minutes to thicken up the sauce. salt and pepper to taste.
- Add the 2 cups sharp cheddar cheese and stir until melted and smooth. Add pasta to the sauce and stir.
- Pour the pasta into a greased 2-quart casserole dish. Mix ½ cup Panko breadcrumbs and ¼ cup parmesan cheese, then sprinkle the mixture over the macaroni. Bake uncovered at 350°F degrees for 30 minutes. Let it rest for 5-10 minutes before serving.
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