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Tomato Mac ‘n’ Cheese

White cheddar cheese and tomatoes add a new dimension to macaroni and cheese.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 12 ounces uncooked penne pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups 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


  • 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 2 minutes or until thickened.
  • 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.
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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