Name: Tomato Basil Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz elbow macaroni (or any short pasta); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 1/2 cups shredded cheddar cheese; 1 cup shredded mozzarella or fontina cheese; 1/2 cup grated Parmesan cheese, divided; 2 cloves garlic, minced; 1 pint cherry or grape tomatoes, halved; 1/4 cup fresh basil leaves, chopped; Salt and pepper to taste; 1 tablespoon olive oil; Optional: red pepper flakes to taste; Optional: 1/4 cup breadcrumbs for topping

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Tomato Basil Baked Macaroni and Cheese is a cozy, flavorful twist on the classic comfort food. I take creamy, cheesy pasta and layer it with roasted tomatoes and fresh basil, then bake it until golden and bubbling. It’s rich, comforting, and full of bright, herby flavor that makes it feel extra special.

Why You’ll Love This Recipe

I love this version of mac and cheese because it adds freshness and depth to the classic. The tomatoes bring in a sweet, slightly tangy note, while the basil adds a burst of flavor that balances the richness of the cheese. It’s still as creamy and indulgent as traditional mac and cheese, but with a little extra something that makes it feel more grown-up. Whether I’m serving it as a main dish or a side, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni (or any short pasta)
Butter
All-purpose flour
Milk (whole milk works best)
Shredded cheddar cheese
Shredded mozzarella or fontina cheese
Parmesan cheese, grated
Garlic, minced
Cherry or grape tomatoes, halved
Fresh basil leaves, chopped
Salt and pepper
Olive oil
Optional: red pepper flakes or breadcrumbs for topping

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I cook the macaroni in salted water until just al dente, then drain and set it aside.
While the pasta cooks, I sauté the halved tomatoes in olive oil with a bit of garlic until soft and slightly blistered. I season them with salt, pepper, and a pinch of red pepper flakes if I want some heat.
In a separate saucepan, I melt the butter and whisk in the flour to make a roux. I cook it for about a minute, then slowly whisk in the milk.
I stir until the mixture thickens, then add the cheddar, mozzarella, and half of the Parmesan, stirring until smooth.
I season the cheese sauce with salt and pepper, then stir in the cooked pasta, sautéed tomatoes, and chopped fresh basil.
I pour everything into the prepared baking dish, top with the remaining Parmesan (and breadcrumbs if I’m using them), and bake for about 20–25 minutes until bubbly and lightly golden on top.
I let it cool for a few minutes before serving so everything sets just right.

Servings and timing

This dish makes about 6 servings. It takes around 15 minutes to prep and another 25 minutes to bake, so the total time is about 40–45 minutes.

Variations

Sometimes I stir in spinach or cooked chicken for a more filling version. I’ve also swapped the cheddar for Gruyère or used sun-dried tomatoes instead of fresh for a more intense tomato flavor. If I want it spicier, I mix in a little hot sauce or crushed red pepper into the cheese sauce.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I use the oven or microwave, adding a splash of milk to keep the sauce creamy. It also freezes well—I just portion it out and reheat from frozen, adding extra cheese on top if I want to freshen it up.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I sometimes use drained diced tomatoes or fire-roasted canned tomatoes if I don’t have fresh ones. I just make sure to sauté them a bit to reduce moisture.

What’s the best cheese combination?

I love using sharp cheddar for flavor, mozzarella or fontina for meltiness, and Parmesan for a salty finish. Mixing cheeses gives the best texture and taste.

Can I make this ahead of time?

Yes, I prepare the whole dish, cover it, and refrigerate it unbaked for up to a day. When I’m ready, I bake it as usual, adding a few extra minutes if it’s cold from the fridge.

How do I keep the sauce from drying out?

I make sure not to overbake it and sometimes cover the dish with foil for the first 15 minutes, removing it for the last 10 to let it brown.

Is it okay to use gluten-free pasta?

Yes, I use gluten-free pasta when needed and thicken the cheese sauce with a gluten-free flour blend or cornstarch. The texture is still great.

Conclusion

Tomato Basil Baked Macaroni and Cheese is one of those recipes that feels both classic and fresh at the same time. I love how the juicy tomatoes and fragrant basil brighten up the creamy, cheesy base. It’s the kind of comfort food I keep coming back to—easy, flavorful, and just a little bit special.