Smoky Mac and Cheese with Tomatoes

a close up of mac and cheese with tomatoes and breadcrumbs in a white bowl

Smoky Mac and Cheese with Tomatoes

This smoky baked mac and cheese is comfort food at its finest, laden with cheddar cheese and heavy cream and topped with crispy bread crumbs and more cheese. This macaroni and cheese with tomatoes recipe is baked in the oven in under 30 minutes.

5 from 25 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 599 kcal

Equipment

Deep 9x13 pan

Ingredients

3 cups macaroni uncooked
1½ cups heavy cream
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon paprika
4 cups smoked Cheddar cheese shredded
29 ounces fire-roasted diced tomatoes well drained
1 small onion chopped and sauteed
⅓ cup Parmesan cheese this is NOT the shelf stable can o' dust you see at pizza shops
⅓ cup bread crumbs
2 teaspoons olive oil

Instructions

Cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
Pre-heat oven to 375ºF. Spray a 9x13-inch glass baking dish with cooking spray.
In a 2-quart saucepan, heat whipping cream, mustard, mustard, salt, and paprika to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth.
Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish.
In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture in casserole dish.
Bake uncovered for 15 to 20 minutes or until edges are bubbly and top is golden brown.

Notes

Note: Be sure to use heavy whipping cream when making the sauce for this decadent macaroni & cheese. Using milk or half-and-half may result in a curdled sauce.

Nutrition

Keyword cheddar cheese, cheese, macaroni, tomato

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