Macaroni Cheese & Tomatoes

This hearty Macaroni Cheese & Tomatoes is a quick, satisfying weeknight dinner that blends the comfort of macaroni and cheese with the bright acidity of canned tomatoes. The dish is elevated with a hint of prepared mustard for depth and fresh herbs like basil or dillweed for aroma. Topped with crushed cornflakes, it offers a delightful textural contrast between the soft, cheesy pasta and the crisp, golden crust. It is an excellent vegetarian option that feels indulgent yet simple, perfect for feeding a small family or enjoying a cozy solo meal. The combination of savory cheese and sweet-tart tomatoes creates a well-rounded flavor profile that appeals to both adults and children.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 246.0

Dietary: Diabetic, Vegetarian

Description

This hearty Macaroni Cheese & Tomatoes is a quick, satisfying weeknight dinner that blends the comfort of macaroni and cheese with the bright acidity of canned tomatoes. The dish is elevated with a hint of prepared mustard for depth and fresh herbs like basil or dillweed for aroma. Topped with crushed cornflakes, it offers a delightful textural contrast between the soft, cheesy pasta and the crisp, golden crust. It is an excellent vegetarian option that feels indulgent yet simple, perfect for feeding a small family or enjoying a cozy solo meal. The combination of savory cheese and sweet-tart tomatoes creates a well-rounded flavor profile that appeals to both adults and children.

Ingredients

1/2 cup Elbow macaroni
1 cup Canned tomatoes or sauce
1/4 teaspoon Basil or dillweed
1/4 teaspoon Prepared mustard
1 pn Pepper
1/2 cup Shredded Cheddar cheese
1 tablespoon Crushed cornflakes

Directions

1
Bring a large pot of salted water to a boil.
2
Add the elbow macaroni and cook until al dente according to package directions.
3
Drain the pasta, reserving 1 cup of pasta water.
4
In a skillet or saucepan, combine the canned tomatoes or sauce, shredded cheddar cheese, prepared mustard, and herbs.
5
Heat the mixture over medium heat, stirring until the cheese is melted and the sauce is smooth.
6
Toss the cooked macaroni with the cheese and tomato sauce, adding reserved pasta water a little at a time to reach desired consistency.
7
Season with pepper to taste.
8
Transfer to serving dishes and top with crushed cornflakes.
9
Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 246.0kcal

% Daily Value *
Total Fat 11.2g18%
Saturated Fat 6.5g33%
Cholesterol 29.1mg10%
Sodium 220.7mg10%
Total Carbohydrate 29.7g10%
Dietary Fiber 7.6g31%
Sugars 2.9g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the sauce seems too thick after tossing, add more reserved pasta water to loosen it up.

For a crispier top, you can bake the assembled dish under the broiler for 2-3 minutes before serving, but watch closely to prevent burning the cornflakes.

Substitute basil with dillweed for a different herbal profile, or mix fresh parsley for added brightness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess.

Keywords: macaroni, cheese, tomatoes, pasta, vegetarian, american, comfort food, easy dinner, cheddar, cornflakes, mustard, basil, baked pasta, weeknight meal, cheesy, quick recipe, family favorite, diabetic friendly, leftover friendly

Read it online: https://www.chefs-mate.com/recipe/macaroni-cheese-tomatoes/