Tomato Macaroni and Cheese Recipe

Tomato Macaroni and Cheese Recipe

There are so many Mac and Cheese recipes it is almost impossible to try them all, but no matter how many are out there Macaroni and Cheese continue to be a popular dish. When I saw this Tomato Macaroni and Cheese Recipe it reminded me of another recipe I have posted; Simple Macaroni and Tomato Recipe”  

This Tomato Macaroni and Cheese Recipe is a simple recipe that’s easy to put together and has a rich and delicious cheese flavor. This recipe would make a great side dish or work out well for the main dish. If you like Mac and Cheese, but want to try something different, give this Tomato Macaroni and Cheese Recipe a try-it’s delicious.

This is a large recipe and would make a great dish for a party or pot luck. If you are preparing it as a side dish you may want to cut the recipe in half.

cooking macaroni

macaroni and tomatoes

cheese sauce

Tomato Macaroni and Cheese

Tomato Macaroni and Cheese



Tomato Macaroni and Cheese Recipe

  • Author: Cullys Kitchen


  • 1 pound elbow macaroni
  • 1 can petite diced tomatoes (28 ounces)
  • Salt
  • Pepper
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 4 cups half and half
  • 1 cup chicken broth
  • 1 pound shredded cheddar
  • 8 ounces shredded sharp cheddar


  1. Preheat oven to 400F.
  2. Cook elbow macaroni according to package directions for al dente. Drain the macaroni and mix in the diced tomatoes-cook over medium-high heat until the liquid from the tomatoes is mostly absorbed; set aside.
  3. In a medium saucepan over medium heat, melt the butter and then whisk in the flour, cayenne pepper, and cook for about 1 minute or until golden. Slowly mix in the half and a half and the broth until smooth.
  4. Bring the mixture to a boil, reduce the heat to a medium simmer and cook until mixture starts to thicken.
  5. Remove from the heat and stir in the cheeses, 1 teaspoon of salt and one teaspoon of pepper; stirring until the cheese is melted.
  6. Mix the cheese sauce with the macaroni and tomatoes and pour into a 13 x 9 casserole dish.
  7. Bake for 15 to 20 minutes or until cheese is bubbly and starts to brown. (You might want to place the casserole dish on a sheet of aluminum foil in case it starts to bubble over, but I did not have a problem)
  8. Let rest 15 minutes before serving

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