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Tomato Basil Baked Macaroni and Cheese

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Tomato Basil Baked Macaroni and Cheese is a creamy, cheesy comfort dish enhanced with sweet roasted tomatoes and fresh basil. Baked until golden and bubbling, it’s a flavorful twist on a beloved classic.

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

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Cook pasta in salted water until just al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté garlic and cherry tomatoes until soft and blistered, about 5–7 minutes. Season with salt, pepper, and red pepper flakes if using.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
  5. Gradually whisk in milk and cook, stirring, until thickened.
  6. Stir in cheddar, mozzarella, and half of the Parmesan until melted and smooth. Season with salt and pepper.
  7. Add cooked pasta, sautéed tomatoes, and chopped basil to the cheese sauce. Stir to combine.
  8. Pour mixture into prepared baking dish. Top with remaining Parmesan and breadcrumbs if using.
  9. Bake for 20–25 minutes until golden and bubbly. Let cool slightly before serving.

Notes

  • Use Gruyère instead of cheddar for a richer flavor.
  • Sun-dried tomatoes can replace fresh tomatoes for a bolder taste.
  • For added protein, stir in cooked chicken or spinach.
  • Cover with foil during baking to prevent drying out, removing it for the last 10 minutes to brown the top.
  • Reheat with a splash of milk to keep it creamy.

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