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Macaroni and Cheese with Tomatoes

Macaroni and Cheese with Tomatoes
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 8 oz. Elbow Macaroni, uncooked
  • 2 ripe tomatoes, sliced
  • 2 tbsp. butter or margarine
  • 1 tbsp. flour
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 2 cups skim milk
  • 2 cups grated hard cheese (such as Cheddar)
  • 1/2 cup fresh bread crumbs



1 Prepare pasta according to package directions;

2 drain in colander. Preheat oven to 375-o F.

3 Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate.

4 Into a 2-quart saucepan over medium heat, melt the butter or margarine.

5 . Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens.

6 Add cheese and stir until melted.

7 Place two slices of tomato in bottom of pan, then half the pasta.

8 Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all.

9 Arrange three slices of tomato on top and sprinkle with bread crumbs.

10 Bake for 20 minutes. Serve immediately.

Source: National Pasta Association