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Tomato Mac ‘n’ Cheese

Total Time

Prep/Total Time: 30 min.


6 servings

White cheddar cheese adds a new dimension to this tomato macaroni and cheese recipe. —Taste of Home Test Kitchen
Tomato Mac 'n' Cheese Recipe photo by Taste of Home


  • 12 ounces uncooked penne pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 pound white cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 1 cup chopped seeded tomatoes
  • Fresh basil leaves, thinly sliced


  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. Reduce heat to medium. Stir in cheese, salt, mustard and pepper. Cook and stir until cheese is melted, 1-2 minutes. Drain pasta; stir into cheese sauce. Cook and stir 3 minutes or until heated through. Stir in tomatoes just until combined. Garnish with fresh basil.

Tomato Mac and Cheese Tips

What are some variations of this tomato mac and cheese recipe?

Try swapping out the white cheddar cheese for a different type of cheese, like mozzarella or pepper Jack. You could also try adding bread crumbs on top for a bit of bite to your mac.

Can you make this tomato mac and cheese ahead of time?

Yes, you can make this tomato mac and cheese ahead of time. Like other mac and cheese recipes, it'll keep between 3 to 5 days in an airtight container in the fridge.

What can you pair with tomato mac and cheese?

Pair this tomato mac and cheese with a main dish for dinner or a veggie side, like roasted broccoli.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1-1/2 cups: 655 calories, 36g fat (22g saturated fat), 111mg cholesterol, 789mg sodium, 52g carbohydrate (9g sugars, 2g fiber), 31g protein.

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