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Easy Homemade Ground Turkey Breakfast Sausage

By 33 Comments

Just grab a package of ground turkey next time you’re at the store and give this homemade ground turkey breakfast sausage recipe a try, it’s easy. From one breakfast lover to another, you’re going to love having a stash of these homemade sausage patties in the freezer. A perfect solution when you want a good old fashioned egg and sausage weekend breakfast.

Try using this turkey breakfast sausage to make Savory Sausage Pancakes.

Homemade Turkey Sausage patties with a fried egg and fried potatoes
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What You Can Expect From This Recipe

Homemade Ground Turkey Sausage is a breeze to make. All you need is a package of ground turkey from the grocery store and some spices from your pantry.

My favorite part of this recipe is that it makes a dozen or so patties. And with just the two of us, I package little freezer bags with two patties each (uncooked).  

They’re easy to pull out and fry up for a quick weekend breakfast.

Tip: Double this recipe for an even larger stash of frozen breakfast sausage patties. Your future self will thank you.

Using a 93% lean mix makes a flavorful, juicy sausage patty with less calories and fat than ground pork.

Let’s talk about more of the benefits.

Making homemade ground turkey sausage patties allows you to control the fat content and the seasonings.

Most importantly, you can control the salt and the sugar content without compromising flavor. Yes, some our our favorite packaged sausages add corn syrup for flavor.

For this recipe, ground turkey is blended with dried herbs and spices, an egg and panko bread crumbs to easily be formed into patties.

Those patties only take a few minutes to fry up and you’re on your way to breakfast bliss.

Plus, these ground turkey sausage patties stay nice and moist and still retain a solid texture after cooking.

It’s fresh, it’s quick, healthy, full of flavor and tastes much better than store purchased.

Let’s take a look:  

Ingredients You’ll Need

Ingredients to make breakfast sausage
  • Ground Turkey: Purchase a mix labeled 93% lean. This mix contains both white and dark meat which means more flavor. If you purchase ground turkey breast you’ll be getting a 99% lean product, which isn’t enough fat to create a good sausage patty. The texture will be too dry.
  • Panko Bread Crumbs and an Egg: Will create the binder for the sausage patty and hold everything together for a perfect little ground turkey sausage paddy.
  • Onion and Garlic
  • Spices: Basil, thyme, ginger, chopped fresh parsley and some red pepper flakes for that little kick of heat that we all love. And of course, salt and pepper.

Ingredient Swaps and and Substitutions

The beauty of homemade sausage is the ability to season the meat to your liking. Tinker around with the spice blend by reducing the basil and adding:

  • Sage, if you’re a Jimmy Dean Sausage fan, you’ll want to add some sage.
  • Marjoram
  • Fennel seed to give the flavor of an Italian Turkey Sausage.
  • Meat: You can make this recipe using ground pork. Ground pork is usually sold as 80% lean, which means more fat than ground turkey.
  • Panko: Don’t have Panko in the pantry? You can substitute Progresso Bread Crumbs. Either plain or Italian will work.

Step By Step Instructions

Ingredients to make homemade turkey sausage in a bowl, ready to mix.
  1. Step 1: Place all ingredients (minus the oil) into a large bowl. You’ll use the oil to fry the homemade turkey sausage patties later.
Sausage mixture for homemade sausage patties ready to form into patties.
  1. Step 2: Using your hands, gently mix the ingredients together until well blended. TIP: We made lots of sausage in Culinary School. As soon as you’ve mixed the ingredients together, take a small pinch of the meat mixture and fry it up in a saucepan and test the seasonings. Adjust and make it perfect for your taste before proceeding.
Letting homemade turkey sausage covered with plastic wrap
  1. Step 3: Cover with plastic wrap and refrigerate for at least one hour, or preferably overnight. This will help marry the flavors.
Homemade turkey sausage patties ready to cook.
  1. Step 4: Form the meat mixture into sausage patties and you’re ready to cook. Just fry them in a large skillet over medium heat, until browned and no longer pink inside.

FAQ’s

Can You Freeze Ground Turkey Sausage Patties?

Absolutely yes. That’s the beauty of this recipe. Freeze the patties in portions and pull out of the freezer for a quick weekend breakfast. I like to use a small freezer bag. Slide the sausages in a single layer into the bag. Close and lay flat in the freezer. You can also freeze cooked sausage patties for a quick re-heat in the microwave. To reheat frozen cooked sausage patties, use your 50% power feature and microwave in 15 second increments until heated through.

Can I Cook These Patties From Frozen?

Yes. Its wise to use an instant read meat thermometer to make sure the sausage is cooked through in the middle. 160 degrees.

Can I Make These Patties Ahead of Time?

Yes! And actually the instructions to this recipe advise to let the patties sit in the refrigerator overnight to “marry” the flavors. That way you’re ready to cook first thing the next morning. Easy!

How Long Does Ground Turkey Sausage Last In The Refrigerator?

Depending on the “use by” or “sell by” date on the package of ground turkey, this turkey sausage will last a couple of days in the refrigerator. I usually freeze uncooked sausage patties as soon as I can.

Tips For Success

  • On Dicing Onion: Dice the onion as small as you can. With any mixture such as sausage, or meatballs, the smaller the pieces of onion, the better the mixture will stay formed. Large pieces of onion can cause the patties to fall apart.
  • Use Your Hands: Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste. And that will affect the texture.
  • Adjust Seasonings: As soon as you’re done mixing the ingredients together, take a pinch of the ground turkey sausage and form it into a very small sausage paddy. Fry it up in a small fry pan (I use my omelette pan) and taste. Adjust seasonings to your liking before forming the larger patties.

Serving Ideas

Our favorite way to use this Turkey Breakfast Sausage recipe is to make homemade McDonald’s Sausage Egg McMuffin. And it’s so easy, as long as you have a 2-cup Pyrex measuring cup. Let’s take a look:

  • Spray a 2-cup pyrex measuring cup with non-stick spray, such as PAM
  • Break an egg into the measuring cup and mix well using a fork.
  • Microwave for 1 minute.
  • Place the cooked egg on a toasted English Muffin, along with a cooked turkey sausage, and a slice of American Cheese.
  • The heat from the English Muffin, the egg and the sausage may be enough to melt the cheese. But, you can place the assembled sandwich in microwave for 15 seconds to melt the cheese more.

If you don’t have a pyrex measuring cup, find a small microwave safe bowl that’s about 3 inches in diameter (the size of the muffin).

I’ve also used left over cooked turkey breakfast sausage to make turkey sausage breakfast burritos. Just scramble two eggs, and when the eggs are about half way cooked, crumble in a paddy of cooked turkey sausage and stir to heat the sausage.

Grate the cheese of your choice over the slightly undercooked eggs and then transfer the mix to a soft flour tortilla. Roll up and microwave for about a minute to soften the tortilla and steam the contents.

Ground turkey sausage patties with fried potatoes and a fried egg.

I hope you give this easy homemade ground turkey sausage recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe. 

And if you love a good breakfast like us, don’t miss my Breakfast Category, you’ll find lots of eye opening recipes, including the most popular breakfast recipe on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade ground turkey sausage served with potatoes and eggs.
Print Recipe
4.50 from 4 votes

Homemade Ground Turkey Sausage

Homemade Ground Turkey Sausage is a breeze to make using ground turkey and a stellar line up of spices. Made with a combination of ground turkey breast and ground turkey thighs makes a flavorful, juicy sausage patty with less calories and fat than ground pork.
Prep Time20 minutes
Cook Time5 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 8
Calories: 134kcal
Author: Lea Ann Brown

Ingredients

  • 1 ¼ pounds ground turkey Mixture of ground white meat and dark meat.
  • ½ Cup sweet onion minced
  • ¼ Cup fresh basil leaves chopped
  • ¼ Cup fresh parsley chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground ginger
  • ½ teaspoon dried red pepper flakes crushed
  • Fresh ground pepper to taste
  • 2 Tablespoon panko bread crumbs
  • 1 egg slightly beaten
  • 2 Tablespoon olive oil

Instructions

  • Mix all ingredients together, cover and refrigerate for 1 hour, or overnight.
  • Shape the turkey mixture into 12 patties, about 2 ½ inches in diameter.
  • Heat the oil in a large skillet, and brown the patties, over medium heat, on both sides, about 2 minutes per side. Reduce the heat to medium, cover the skillet and cook turning occasionally until they are crisp and cooked through and no longer pink on the inside. About 6 minutes.

Notes

Dice the onion as small as you can. With any mixture such as sausage, or meatballs, the smaller the pieces of onion, the better the mixture will stay formed. Large pieces of onion can cause the patties to fall apart.
Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste.
As soon as you’re done mixing the ingredients together, take a pinch of the ground turkey sausage and form it into a very small sausage paddy. Fry it up in a small fry pan (I use my omelette pan) and taste. Adjust seasonings to your liking before forming the larger patties.
Will these sausage patties freeze well? Absolutely yes. That’s the beauty of this recipe. Freeze the patties in portions and pull out of the freezer for a quick weekend breakfast. You can also freeze cooked sausage patties for a quick re-heat in the microwave. 
 

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 357mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

Homemade Ground Turkey Breakfast Sausage …It’s what’s for Breakfast.

Homemade New Mexico Roasted Hatch Green Chile Sauce

By 8 Comments

Enjoy this easy homemade New Mexico Hatch Green Chile Sauce on everything from steak, tacos, burritos or enchiladas. Simple with ingredients, in about 15 minutes of your time, you’re on your way to fiesta time.

A bowl of hatch green chile sauce garnished with cilantro

What You Can Expect From This Recipe

What Is Hatch Green Chile Sauce?

Hatch Green Chile Sauce is a robust New Mexico Chile sauce sauce made from roasted Hatch Chile Peppers who hail from the chile capitol of the world, Hatch New Mexico. Chile sauce is known for it’s smoky, rich and earthy flavor, and is a staple in Southwestern cuisine. Beloved for it’s versatility, grab a spoon and drizzle it on everything. It can be used as a topping for tacos, Breakfast Burritos, Scrambled Eggs and even stews.

With the addition of broth and flour, and cooked stovetop, this is different than a fresh salsa, like this Roasted Tomatillo Salsa, and pushes it into the green chile sauce category. It’s a simple, but exciting combination of chopped chile peppers, onions and garlic.

Finding Hatch Chile Peppers

Hatch Chile Pepper harvest begins in August and normally runs through the end of September. But will all crops, weather is king, so the season can start in July and run into October.

Simply stated, for a pepper to be labeled as a Hatch Chile Pepper this caspicum must be grown in the Hatch Valley region of Southern New Mexico. These New Mexico green chiles are more than a single variety. In fact, there's a wide selection of sub-varieties grown in the Hatch Valley,  that fall under the title of "Hatch Chiles" which gives Hatch peppers a wide swing on the Scoville scale.

What If I Don’t Have A Chile Roaster Near Me?

Living in Colorado, as soon as fresh Hatch chile peppers arrive, we’re lucky to have an abundance of chile roasters that pop up on street corners and grocery store parking lots.

If you live in an area where Chile roasters aren’t a common occurrence, a reputable on-line site to order fresh or frozen roasted chiles delivered to your doorstep is The Hatch Chile Store. You can also check the freezer section of your local supermarket.

There are also canned chile peppers that are labeled “Hatch” that you can purchase at your grocery store. From what I’ve been told when visiting the Hatch area, these are not chiles from the Hatch Valley, but a brand name that uses the word Hatch. They’re still a good option for recipes calling for Hatch Chiles.

Also known as chile verde sauce, this is a recipe from a popular Taos, New Mexico restaurant who served this combined with a fried egg entree for breakfast.

Let’s take a look.

how to clean roasted chile peppers

Noteworthy Ingredients To Make Hatch Green Chile Sauce

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Hatch Green Chile Sauce

See full list of ingredients and precise measurements in the recipe card below.

  • Roasted Hatch Green Chile Peppers: You’ll need two cups which will equal about 10 roasted chile peppers. Seeds and stems removed, most of the outer charred skin removed and chopped.
  • Chicken Broth: Homemade is always best, but store purchased will work just fine.
  • Olive Oil: No need to haul out the expensive olive oil you’ve purchased to make vinaigrette’s. I keep a big bottle of Costco olive oil that I use for sauteeing.

Ingredient Swaps and Substitutions

  • Chile Peppers: If you simply don’t have access to fresh roasted Hatch Chile Peppers, you can use roasted Anaheim or roasted Pueblo Chile Peppers grown in Colorado. Roasted Poblano peppers are also a good choice here. You can also use canned roasted Hatch Chile Peppers and many grocery stores carry frozen roasted, chopped peppers in the freezer section. Keep in mind Anaheim peppers carry little heat.
  • Broth: Substitute vegetable broth to make this a vegetarian green chile sauce recipe.
  • Onion: You could substitute a red onion for the yellow or sweet onion, however, keep in mind, red onions have a strong flavor and will over-power the Hatch Chile peppers. And after all, those peppers are the star of the show. Stick with a milder onion.
  • Oil: Canola oil is a good substitute for olive oil.
  • Garlic: Don’t have any fresh garlic? Substitute ½ teaspoon of garlic powder or garlic salt.

Step by Step Instructions, It’s Easy

cooking onions to make hatch green chile sauce
  1. Step 1: Start by heating the oil in a fry pan on your stovetop over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering, add the onions. Turn heat down a bit and saute until onions are tender, about 5 – 6 minutes, stirring often. Add the chopped garlic and cook until fragrant. About 1 minute.
Adding flour to make green chile sauce
  1. Step 2: Add the flour to the onion and garlic mixture. Stir and continue cooking for 2 more minutes. Be careful not to let the flour brown.
Adding hatch green chile peppers to fry pan to make sauce
  1. Step 3: Add the chopped Hatch Chile Peppers to the pan and cook, stirring until peppers are heated.
Cooking hatch green chile sauce in a fry pan
  1. Step 4: Stir in the chicken broth and simmer until the sauce has thickened. This will take about 5 minutes.
Is Green Chile Sauce Hot?

This is the beauty of this recipe. You can select either mild, medium or hot chile peppers to make this sauce. Customizing the heat level to suite your taste. When purchasing roasted chile peppers from a road-side roasting operation, I always ask for “medium” heat.

Do you have to roast green chiles to make Hatch green chile sauce?

Roasting chiles gives them a smoky flavor and tender texture. Plus it allows you to easily remove the skins. The answer is yes.

What is the difference between roasted green chili sauce and red chile sauce?

Green chile sauce is made with green chile peppers. If left on the vine longer, chile peppers will turn red and red chiles are usually dried whole or ground to make red chile powder. Either powder or dried red chile pods are used to make red chile sauce.

Is it Chile or Chili?

Simply stated, Chile with an "e" refers to a chile pepper or a single blend dried chile powder. Chili with an "i" refers to a stew, soup, or a chili seasoning that contains a blend of ingredients. If you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

Uses For Green Chile Sauce

Grilled flank steak with green chile sauce

Now that you’ve got a big beautiful bowl of Hatch green chile sauce, here are some ideas on how to use it.

Storage

  • This Sauce will last for about 5 days in the refrigerator.
  • Can I Freeze This Sauce? Yes! This sauce easily freezes. Tip: freeze in pre-measured ½ cup portions to easily pull out the amount you need. It will last about three months in the freezer. I like to use freezer safe zip-lock style bags. Once you push the air out of them you can store them laying flat to optimize space.

Tips For Success

  • When roasting Hatch chile peppers, don’t run them under water to remove the charred skin. Simply use your fingers to slide off the blackened parts. I like to leave a few small pieces to add a more smoky flavor to this recipe.

More Mexican Sauce and Condiment Recipes

And if you’re looking for even more Mexican food recipes, don’t miss my Mexican Food Category. You’ll find lots of great recipes including the most popular and most classic chile recipe on my site, How to Make Hatch Green Chile, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of homemade Hatch Green Chile Sauce
Print Recipe
4.34 from 6 votes

New Mexico Hatch Green Chile Sauce

Roasted Hatch Chile Sauce adds the perfect Mexican flair for any type of meat. Simply roasted Hatch green chili peppers and garlic come together for fresh topping.
Prep Time15 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Mexican
Cuisine: Southwestern Mexican
Servings: 4
Calories: 37kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups roasted green chile peppers seeds, stems, most of skin and veins removed. Or 2 cups canned chopped chile peppers (already roasted and chopped)
  • 2 Tablespoons Vegetable Oil Canola or Olive oil.
  • 1 Cup Sweet Onion chopped
  • 2-3 cloves garlic peeled, chopped
  • 2 Tablespoon Flour
  • 2 cups Chicken broth
  • ½ teaspoon salt
  • 1 teaspoon fresh lime juice optional

Instructions

  • Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
  • Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
  • Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
  • Note: If you want a smooth creamy sauce, let the sauce cool and chop it in a blender or food processor.

Notes

Is this sauce hot? This is the beauty of this recipe. You can select either mild, medium or hot chile peppers to make this sauce. Customizing the heat level to suite your taste. We are “medium” people. 
This sauce freezes well. Tip: freeze in pre-measured ½ cup portions to easily pull out the amount you need.
Roasting chiles gives them a smoky flavor and tender texture. Plus it allows you to easily remove the skins. 
To roast your own chile peppers: Turn on a broiler and adjust the rack to the highest level. Break the stems off the chiles and cut them in half lengthwise and lay them cut side down on a baking sheet. Scatter the garlic cloves among the chiles.
Slide under the broiler and roast until the chiles are soft and blotchy black in places. About a minute or two. Place charred chiles in a plastic bag (partially sealed) and steam for about 10 minutes. Proceed with recipe.

Nutrition

Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 42mg | Fiber: 3g | Sugar: 3g | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg

Hatch Green Chile Sauce Recipe … It’s What’s For Mexican Food

This post was first published in July of 2015 and updated April, 2021 to add step by step photos.

Honey Orange Salmon In Parchment

By 13 Comments

Honey orange salmon is lightly seasoned with New Mexico Chile Powder and steamed tender and flaky in parchment. Salmon in Parchment Paper is an easy and somewhat fool proof way to enjoy a salmon dinner.

Salmon in parchment topped with oranges, jalapenos and thyme

About This Recipe and Why It Works

  • This method of cooking salmon is easy, it’s impressive, delicious, healthy and some what of an entertaining coup.
  • Its a perfect “date night” meal. It truly is an easy way to entertain.
  • The accolades. Who can resist a barrage of compliments from guests when you serve a meal. It’s extremely gratifying.
  • Parchment meals are visually irresistible, filled with healthy and colorful ingredients. And when opened the aromas escaping the packet are intoxicating. What’s not to love.
  • With just a little prep, dinner is still ready in about twenty minutes.

The French call it "salmon en papillote," and I call it pouch meals. It’s simply described as cooking in parchment. And salmon in parchment paper works like a charm to infuse flavors.

Parchment paper and I have become very good friends as of late. We became well acquainted while I attended Culinary School and I can safely say I’ve become a bit obsessed with this cooking method.

The method simply involves wrapping and sealing food, vegetables, herbs and spices in parchment paper, then baking until the parchment puffs. Everything inside is steamy and cross flavored into bliss.

Since we’re steaming, little oil is added. It’s all very healthy … and fun.

Why cook salmon in parchment paper? Parchment fish recipes are so versatile. Any herbs, any spices, any vegetables that you love, you can go crazy with options.

My latest parchment meal idea was this honey orange salmon. Let’s take a look.

Where to Buy Wild Salmon

The best option to purchase wild salmon is through a company that blast freezes the meat soon after the catch at its peak of freshness insuring that beautiful fresh flavor. A freshness made for this parchment salmon.

Blast frozen salmon is available at many markets and through companies that deliver right to your door such as Sitka Salmon Shares, an Alaskan community supported fishery of small-boat fishermen.

Ingredients You’ll Need

Ingredients to make Southwestern Salmon in Parchment
  • Honey: For that sweet sticky glaze effect.
  • White Wine: We add just a splash of white wine to each parchment paper packet to accent the flavor and aroma. Wine adds acidity and sweetness and like salt, alcohol brings out the flavor in food. But don't add too much, it will make the parchment soggy. The alcohol will evaporate while cooking leaving only flavor.
  • 1 Orange: We’ll use the zest and slices of orange. And a squeeze of orange juice to bring a bright citrus flavor to the salmon.
  • Olive Oil: A small drizzle of olive oil brings a silky richness to the end result.
  • Jalapeno Pepper: Adds a bit of crunch and a beautiful Southwestern touch.
  • Chile Powder: Sprinkling a bit of chile powder on the Salmon gives it that “just right spicy” kick.
  • Thyme: Thyme is a good partner for orange and salmon.

Ingredient Substitutions and Swaps

  • Orange: An easy swap for an orange is fresh limes.
  • Honey: I always have a bottle of Agave Syrup in my pantry. If I’m out of honey, it’s a good substitute.
  • White Wine: If you don’t have any white wine, apple juice, cider vinegar or ginger ale can be substituted. Red wine would add too strong of a flavor and color to the dish. Personally, if I didn’t have white wine, I would just omit this ingredient.
  • Olive Oil: Substitute a pat of butter for the olive oil.
  • Jalapeno Pepper: A fresh Anaheim or New Mexico Chile pepper, like a Hatch Pepper would be a good option here.
  • Chile Powder: I always have a stash of New Mexico Red Chile Powder in my pantry. And Chimayo is my preferred variety. Substitute Ancho Chile Powder, or even Chipotle Chile Powder. Keep in mind, Chipotle is ground smoked red jalapeno peppers and will had a strong smoky flavor.
  • Thyme: Substitute ½ teaspoon dried thyme, or a sprig of fresh rosemary.

Step By Step Instructions

A salmon fillet on parchment paper
Step 1
A salmon fillet seasoned with chile powder on a sheet of parchment paper
Step 2
  • Step 1: How to wrap salmon in parchment paper? It’s easy. Take a sheet of 24″ x 16″ parchment paper and tear it in half. This will make two parchment meals, finished size of each sheet will be 16″ x 12." Fold the paper in half so you have a guide to where the center of the paper is. Place each salmon fillet near the center fold of the parchment paper.
  • Step 2: Sprinkle the salmon with chile powder and a pinch of orange zest.
sliced jalapeno peppers on a salmon fillet on parchment paper
Step 3
drizzling honey over a salmon fillet on parchment paper
Step 4
  • Step 3: Add slices of jalapeno pepper on top of the seasoned salmon.
  • Step 4: Drizzle with honey.
Sliced oranges on a salmon fillet on parchment paper
Step 5
Adding thyme to a salmon fillet on parchment paper
Step 6
  • Step 5: Place two thin half slices of oranges on top.
  • Step 6: Add a few springs of thyme and a squeeze of orange juice.
how to seal a salmon fillet in parchment paper
Step 7
  • Step 7: You’re ready to seal the parchment paper around the salmon. Start by folding the paper over the salmon to evenly meet the other end of the paper.
How to crimp edges of parchment paper for salmon in parchment
Step 8
crimping edges of parchment paper to make salmon in parchment
Step 9
  • Step 8: Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward.
  • Step 9: Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
sealing parchment to make salmon in parchment
Step 10
A sealed parchment paper meal ready to bake
Step 11
  • Step 10: Continue crimping and folding the parchment paper along the open end of the parchment meal, pressing as you go.
  • Step 11: Once you’ve reached the end of the semi-circle, give the last crimp at the fold a good press to make sure it has sealed well. I then go back around and the edges and press here and there just for good measure.
2 packets of salmon on a sheet pan ready to bake.
Step 12
  • Step 12: You’re honey orange salmon is ready to bake. Place each salmon in parchment on a sheet pan and bake at 400 degrees for 15 minutes.

Expert Tips and FAQ’s

What Temperature To Bake Salmon in Parchment Paper?

The oven is my preferred way to bake salmon and 400 degrees is the temperature I find best. It cooks the meat quick enough that the outer flesh will seal in the juices and keep the meat tender and flaky.

Can This Recipe Be Prepared In Advance?

Yes. This is the beauty of why this is such a great method for entertaining. The parchment paper pouches can be prepared a few hours in advance and kept in the refrigerator until time to cook. That makes it easy on you as the host and clean up is a breeze. Just be careful not to add too much liquid or the parchment paper will become soggy. Just a scant of a splash.

What kind of parchment paper should I buy?

When purchasing parchment paper, I suggest buying sheets opposed to rolls. The rolled paper is hard to manage, due to curling. The parchment sheets I’ve used for this recipe were purchased at a restaurant supply store. I've purchased Kroger brand sheets that are 10 ¾ x 15 inches. This size works very well for this meal.

How can I reduce the heat factor with jalapenos?

If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.

Can I use foil to cook this salmon?

Foil creates an entirely different type of heat, a dry heat. It won’t steam the food and it won’t blend flavors as well. Stick with parchment paper and save the foil for the grill or campsite.

Can I substitute chicken for this recipe?

Yes, but use thin chicken cutlets. A full breast won’t cook quickly enough. And no red meat. Any red meat will turn gray with a poor texture, which is not appealing at all. Also a white fish fillet will work very nicely. Halibut is a good choice. If using a thinner fillet like cod, reduce the cook time by about 5 minutes.

Can I cook this meal on the grill?

Parchment paper is a silicone coated paper that is safe to use up to 450 degrees. And with an open flame, the answer is no. Stick with the oven for this method of cooking.

What to Serve with Salmon in Parchment

We love this meal with Garlic Butter Baked Potatoes. But if you want to keep the theme healthier, try Hericot Verts in Dijon Mustard Cream Sauce, Glazed Carrots with Honey and Lime, or this Green Vegetable Medley is a great choice. And as always a beautiful tossed salad is enough to make a healthy meal.

Recipe for Salmon Cooked in Parchment Paper

Salmon fillet cooked in parchment paper with oranges and jalapenos

With such pure fresh flavor of good quality salmon, I wanted to keep the flavor on the fresh side. This honey orange salmon is intriguing with flavor.

I hope you give this recipe a try.

More Healthy Salmon Recipes

And don’t miss my seafood category. You’ll find lots of great recipes, including the most popular seafood recipe on my site for Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Salmon in parchment topped with oranges, jalapenos and thyme
Print Recipe
4 from 2 votes

Honey Orange Salmon in Parchment

Orange and Jalapeno Salmon Cooked in Parchment Paper. An easy restaurant quality meal for your weeknight meal plans.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 279kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Salmon Filet Divided into two pieces
  • 1 navel orange washed, zested, and thin sliced
  • 1 jalapeno pepper stem and seeds removed, sliced
  • 1 Tablespoon honey
  • ½ teaspoon New Mexico Red Chile Powder
  • 2 tablespoons white wine
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 2-3 sprigs fresh thyme or ½ teaspoon dried thyme

Instructions

  • Preheat oven to 400 degrees.
  • Lay out two sheet of parchment paper cut large enough to house the salmon and with room to be able to crimp enges and enclose.
  • Place each piece of salmon in the center a sheet of parchment paper. Sprinkle with chile powder, salt and pepper and a pinch or two of orange zest.
  • Add about three slices of jalapeno peppers on the salmon fillets. Then add two half slices of orange.
  • Add a few sprigs of fresh thyme then drizzle with olive oil. Add a splash of white wine. 
  • Fold the paper over the salmon and begin the crimping technique to seal well. Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward. Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
  • Bake salmon for 10-15 minutes or until the parchment paper has puffed up high.
  • Remove from oven and let stand for 5 minutes. Serve immediately.

Notes

Can this salmon be prepared in advance? This is the beauty of why this is such a great method for entertaining. The parchment paper pouches can be prepared a few hours in advance and kept in the refrigerator until time to cook. That makes it easy on you as the host and clean up is a breeze. Just be careful not to add too much liquid or the parchment paper will become soggy. Just a scant of a splash of wine.
Can I use foil? Foil creates an entirely different type of heat, a dry heat. It won’t steam the food and blend flavors. Stick with parchment paper and save the foil for the grill or campsite.
Tip: To reduce the heat factor with jalapeno peppers, remove the seeds and veins. That part of the pepper carries the heat.

Nutrition

Calories: 279kcal | Carbohydrates: 19g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 721mg | Fiber: 2g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg

Honey Orange Salmon In Parchment Paper … It’s What’s For Dinner

Perfect Rancheros Sauce For Baked Huevos Rancheros

By 29 Comments

If you’re craving bold, authentic flavor without the fuss, this Perfect Rancheros Sauce is your new breakfast hero. Thick, rich, and brimming with vibrant veggies, it's the ultimate foundation for easy Baked Huevos Rancheros. One spoonful and you'll see, this isn't just a sauce, it's the secret to turning simple baked eggs into a crave-worthy Mexican-inspired meal.

And if you’re looking for an even easier Mexican breakfast, take a look at Heuvos a la Mexicana, an easy Mexican scrambled egg recipe.

Ranchero Sauce for with Baked Eggs Huevos Rancheros.

What Is Rancheros Sauce?

Ranchero sauce is a flavorful tomato and vegetable based sauce that originated in Northern Mexico. It’s seasoned with your favorite Mexican spices and it’s most popular use is as a base for Huevos Rancheros, which translates to Ranch Eggs.

When you make ranchero sauce, you’re basically making a Mexican sofrito. A tomato based sauce that seasoned with all of your favorite fresh veggies. Just like a sofrito to make the Spanish dish, Paella.

Why should you trust this recipe? It comes from a very old Mexican Cookbook I purchased nearly 50 years ago. Chock full of recipes from south of the border, some of our favorite authentic Mexican recipes have come from this book.

One of my big take-aways from this cookbook was this recipe for how to make rancheros sauce for baked huevos rancheros. A classic Mexican Breakfast where eggs are served with a warm tortilla and salsa = Ranch Eggs.

Preparing a Rancheros Sauce that’s thick and rich enough to cradle an egg, makes this a no-fail way to make easy Baked Huevos Rancheros. Tomato based and full of fresh and lively chopped vegetables, Mexican eggs never had it so good. This is simply a way to make Huevos Ranchos easier.

Why Make Baked Huevos Rancheros?

Most recipes call for tortillas topped with rancheros sauce cooked stove-top, then fried eggs. What I liked about this recipe is the hands-off factor. The process becomes easier as raw eggs are tucked into this chunky thick sauce, then baked. Baked Huevos Rancheros equals Less fuss, less clean-up.

The end result is a little different than the Huevos Rancheros that you might find in a Tex-Mex style restaurant, as there’s no refried beans, no fried eggs that require a juggling act to prepare and plate at the same time. This is a more authentic Mexican Huevos Rancheros recipe.

It’s simply a method for making easy Huevos Rancheros.

Let’s take a look.

Baked Huevos Rancheros Sauce Ingredients

This rancheros sauce starts with a sauté of sweet orange bell pepper, onion, garlic and Poblano chiles cooked until almost caramelized. Cumin and Mexican Oregano are added to season the sauce. Add the eggs and it’s off to the oven.

Ingredients to make easy huevos rancheros
  • Tomato Paste: Rich tomato paste may be my favorite pantry item of all times. It’s concentrated, it’s rich in flavor and adds nuance and body to this easy ranchero sauce.
  • Peppers: Orange Bell Pepper: Choose an orange bell pepper for it’s sweetness and the color variation it adds to the overall appearance of the sauce. Poblano Peppers: One of my favorite chile pepper varieties I use in Mexican recipes. Earthy, and similar in flavor to green bell peppers, Poblano peppers bring a kick of heat. You can adjust the heat level of Rancheros Sauce by using a spicier pepper like jalapenos.
  • Diced Tomatoes: Any canned chopped tomatoes will work, but I choose Red Gold Brand because they are chopped smaller and will break down quicker to make any sauce. (I’ve received no compensation for mentioning this brand). I also like fire roasted canned tomatoes for ranchero sauce for richer flavor.
  • Cotija Cheese: Cotija is a Mexican crumbling cheese, dry in texture and salty in flavor. Its makes a great topping for any Mexican entree.

Pro-Tip: With it’s sticky texture, garlic can be a chore to chop. Try grating peeled garlic using a micro-plane zester, or thin slicing it with a Mandolin Slicer.

Ingredient Substitutions and Swaps

  • Chile Pepper: If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.
  • Oregano: Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don’t have it, substitute with marjoram, which carries a similar flavor profile.
  • Chipotle: Trying adding a healthy teaspoon sauce from a can Chipotles in Adobo. This will add a lovely smoky flavor to the ranchero sauce.
  • Fresh Tomatoes: If you’re smack dab in the middle of fresh tomato season, by all means use those beauties. You’ll need about 8 medium sized tomatoes. Just chop them and don’t forget to scrape all of that juice from the cutting boards into the recipe.

Step by Step Instructions, It’s Easy

Starting with fresh produce and adding the rich flavor of tomato, this rancheros sauce is a true treat. This is a chance to hone those knife skills.

sauteeing vegetables for easy ranchero sauce
  1. Step 1: Start making the easy ranchero sauce by chopping and sauteeing the vegetables in oil until tender.
how to make ranchero sauce with vegetables, tomato paste and chopped tomatoes
  1. Step 2: Add the tomato paste and the chopped tomatoes.
Easy ranchero sauce to make baked huevos rancheros
  1. Step 3: Add the water (or stock). Bring to a boil and then reduce to medium heat and simmer until the sauce thickens into a lush gravy type consistency.
placing raw eggs into ramchero sauce wells for baked huevos rancheros,
  1. Step 4: Using a large spoon, or soup ladle, make wells in the sauce. Carefully break eggs into the wells. Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness. Use a large serving spoon to scoop out individual portions to plates and voila! You have an easy huevos rancheros recipe for breakfast.

How To Serve It

  • Tortillas: Place a warmed corn or flour tortilla on a plate. Use a large serving spoon to scoop out individual portions on the warmed tortillas. Voila! You have an easy baked huevos rancheros recipe for breakfast.
  • Rice: Cooked rice is also a good base for Huevos Rancheros. Try this recipe for Baked Oven Rice for a no fuss meal. And if you want more pizzaz, look at my recipe for Toasted Mexican Green Rice.
  • Topping Ideas: Once plated, top with chopped avocado, Guacamole, Sour cream or Mexican Crema, or shredded cheese. A dry crumbling cheese such as Cotija is a traditional topping for Huevos Rancheros.
  • Refried Beans: It’s traditional to serve Huevos Rancheros with refried beans. You can make your own, like my recipe for Instant Pot Refried Beans, or to make it easy, just heat a can of refried beans in a small saucepan stovetop.
  • Potatoes: Potatoes are always a popular choice for breakfast. Try serving this with these popular Savory Cast Iron Skillet Potatoes.

Tips For Success:

  • Knife Skills: Try chopping the vegetables in even pieces. This will insure even cooking, a professional appearance, and pride in skill set.
  • Tortillas: Serve this with warmed flour or corn tortillas. For a complete traditional Mexican breakfast, serve with refried beans.
  • How to thicken ranchero sauce for baking: This recipe for rancheros sauce is so thick and luscious, you shouldn’t need to thicken it at all. If you’ve used an off-brand, less expensive brand of tomatoes, you may find them swimming in more liquid. Just let the sauce simmer stove top, uncovered until some of the liquid cooks away. Then proceed with the baking process.

Storage

  • If you have leftovers, store Rancheros Sauce in an air-tight container for up to 5 days. It will also freeze well for three months. Unfortunately any leftover eggs will not keep well.
  • To Reheat: Let the rancheros sauce thaw in the refrigerator overnight. Reheat in a saucepan stove-top or use a Microwave. The 50% power is your best friend when reheating a sauce like this. Reheat in a microwave safe container in 30 second increments.

Make Ahead Strategy

If you’re looking to serve this first thing the morning and don’t want to wake up at the crack of dawn, here are some make-ahead tips:

  • Chop all vegetables the night before, add the seasonings and store them in an airtight container in the refrigerator overnight.
  • Combine all of the ingredients for the red sauce in a mixing bowl. Cover with plastic wrap and store in the refrigerator.
  • Make any sides the night before for easy reheating the next morning.
  • The next morning, all you have to do is heat that cast iron skillet and crack some eggs.

Ranchero Sauce FAQ’S

How Long Do You Bake The Eggs?

The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Is Ranchero Sauce the Same as Salsa?

Not in my books. Rancheros sauce is a thick luscious combination to tomato paste and sauce combined with copped vegetables, rather than blended vegetables. The result is much different than salsa that you’d serve with tortilla chips.

Ranchero Sauce vs. Enchilada Sauce, What’s the Difference?

Even though both sauces are tomato based, Enchilada Sauce is a much thinner product traditionally made with tomato sauce, broth and seasonings rather than tomatoes, tomato paste and vegetables.

Is This Huevos Rancheros Sauce Spicy?

Using Poblano Peppers will insure that this sauce is of medium spice. If you want it spicier, use Jalapeno Peppers.

Ranchero Sauce for Baked Huevos Rancheros

I hope you give this Mexican sofrito version of rancheros sauce a try. Once the dicing and chopping is all done, it makes for an easy method to prepare Baked Huevos Rancheros.

You’ll see a lot of rancheros sauce recipes that call for blending using an immersion blender or food processor. I love this authentic version by keeping the sauce thick and chunky.

And if you’re looking for even more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye opening, welcome the morning ideas. Including the most popular Mexican breakfast recipe on my site for Biscuits with Chorizo Gravy.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rancheros sauce for making Huevos Rancheros.
Print Recipe
5 from 1 vote

Ranchero Sauce for Baked Huevos Rancheros

Thick and luscious enough to cradle an egg, this is a perfect rancheros sauce for making baked huevos rancheros.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 6
Calories: 190kcal
Author: Lea Ann Brown

Ingredients

  • 2 small Sweet onions chopped, about 1 ½ cups
  • 3 cloves Garlic chopped
  • 2 Orange bell peppers chopped
  • 2 Poblano peppers deveined, deseeded, chopped
  • 2 Tablespoons Olive oil or shortening
  • 2 teaspoons Mexican Oregano dried
  • 1 teaspoon Cumin
  • salt and pepper to taste
  • 2 14.4 ounce Canned tomatoes diced, or two large ripe tomatoes chopped
  • ½ Cup Tomato paste
  • ½ Cup Water or chicken broth
  • 6 large eggs
  • Cilantro leaves, sliced avocado and cotija cheese for garnish chopped

Instructions

  • In an oven safe skillet (cast iron works great) Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden.
  • Add the oregano, cumin and salt/pepper. Cook for 2 minutes.
  • Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
  • Using the back of a large serving spoon or soup ladle, make six wells in the sauce.
  • Carefully break the eggs into the wells.
  • Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness.
  • Use a large serving spoon to transfer eggs/tomato sauce to serving plates. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour or corn tortilla.

Notes

Tips For Success: 
    • Knife Skills: Try chopping the vegetables in even sized pieces. This will insure even cooking, a professional appearance, and pride in skill set.
    • Tortillas: Serve this with warmed flour or corn tortillas.
How Long To Bake Eggs: This is simply a guide, I’d check them every five minutes to achieve desired doneness. The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 258mg | Potassium: 596mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2009IU | Vitamin C: 93mg | Calcium: 82mg | Iron: 3mg

Ranchero Sauce for Baked Huevos Rancheros … It’s What’s for Breakfast.

Gruyere Mac and Cheese with Tomatoes

By 31 Comments

Adding a layer of sliced sweet tomatoes on top of macaroni and cheese brings a whole new layer of flavor to everyone’s favorite comfort food. This mac and cheese with tomatoes recipe becomes even more special and creamy by using both gruyere and sharp cheddar. Let’s take a look.

And if you love macaroni and cheese recipes as much as we do, don’t miss this super-easy recipe for White Cheddar Mac and Cheese.

Mac and cheese with tomatoes served in an orange decorative bowl

What You Can Expect From This Recipe

Here’s what I know for sure at this very moment. If you could eat happiness, it would be mac and cheese. And if Ina is involved in a recipe you know it’s going to be both delicious and reliable.

Cue this Mac and Cheese with Tomatoes recipe.

This recipe makes enough for an army, so gather your loved ones around a big steaming pan of creamy macaroni and cheese. And with a crispy bread crumb topping every single bite is delightful.

  • This recipe starts with the usual lineup of ingredients to make a classic mac n cheese roux. Butter and flour. Milk is added and cooked until the white sauce starts to thicken.
  • The flavors of Gruyere and sharp cheddar compliment each other to create a decadent cheesy creamy pasta sauce for mac and cheese with tomatoes.
  • Curly spiral Cavatappi pasta brings charm before finishing with a topping of tomatoes and bread crumbs.

This is a recipe for mac and cheese using fresh tomatoes. A perfect side for tomato season. And it’s a baked mac and cheese recipe, starting stove-top and finished in the oven.

Why Tomatoes Elevate Classic Mac and Cheese

It’s quite simple really. Fresh tomatoes add a layer of acidity, freshness and sweetness that blend so well with a creamy cheese sauce and tender pasta.

We love both the tart and sweet flavors that the topping of tomatoes brings to the overall flavor…and those crunchy sprinkles of buttered bread crumbs that toast while baking makes this is a keeper.

Best Tomato Types For Mac and Cheese

The most common types of fresh tomatoes available during the Summer months are Big Boy, Early Girl, Celebrity, or Fantastic. These are all firm and juicy tomato varieties that are good for slicing raw, chopping or dicing.

If making this in the Winter, choose Roma tomatoes which are available year round. Romas are firm and will slice well.

Table of contents

Ingredients To Make Mac and Cheese with Tomatoes

  • Milk: I rarely purchase low fat milk. Using full fat will make this creamy baked mac and cheese recipe ever more creamy and wonderful. What, no cream? This mac and cheese recipe is rich enough from the butter and cheese that cream would be over-kill.
  • Pasta: Try Cavatappi pasta for this recipe. It’s unique spiral shape is attractive once covered with sauce. Plus all those curves work well to cradle the thick creamy white sauce. A white sauce just may the best sauce for cavatappi.
  • Tomatoes: Fresh tomatoes, sliced.
  • Gruyere Cheese: Gruyere is a smooth melting type of Swiss cheese. Sweet, nutty and slightly salty in flavor. Using Gruyere for mac and cheese makes this a very special treat.
  • Extra Sharp Cheddar Cheese: Sharp and Extra Sharp Cheddar Cheese are simply aged longer to create tangier, complex, deep flavors. Extra Sharp is a nice compliment to Gruyere.
  • Bread Crumbs: Got a loaf of bread in the pantry. Just remove about five slices and let them set on the counter for a few hours. Then using a sharp knife, slice into cubes. Easy!
  • Nutmeg: Adding nutmeg adds a sweet nutty flavor and a warm undertone to white sauces. Please don’t skip it. And even better if you have a whole nutmeg. Just use a zester to grate some into the sauce = divine.

Ingredient Swaps and Substitutions

  • Milk: Even though full fat is a creamier more flavorful option, any reduced fat milk will work for this recipe. No reason to use half and half or cream, the recipe is rich enough without it.
  • Gruyere: If you need a substitute for Gruyere cheese try Jarlsberg, a Norwegian variant. Emmentaler is a type of Swiss cheese known for its melting properties. The flavor profile won’t be the same, but you can also substitute a mild white cheddar to compliment the color and flavor of sharp cheddar.
  • Pasta: If you need a substitute for Cavatappi, elbow macaroni is a perfect partner for thick white sauces.
  • Tomatoes: Fresh Summer tomatoes are the preferred choice for mac and cheese with tomatoes. But if you’re making this off season, choose some nice sized Roma tomatoes and let them ripen on the counter for a few days.

Recipe Variations

Classic Slow Roasted Tomato Version:

  • Take this recipe a step further by slow roasting grape tomatoes. If you’ve never tasted slow roasted tomatoes you’re in for a treat. It brings a caramelized rich flavor that you’ll love. Check out my recipe for Slow Roasted Tomato Pasta Sauce for more information on the process.

Spicy Tomato Mac and Cheese

  • Add two chopped jalapeno peppers and substitute the cheddar cheese for a spicier Pepper Jack cheese.

Stove Top vs. Baked, Which To Choose

  • Stove-top mac and cheese, when prepared properly is a super easy and creamy way to enjoy mac and cheese. For this recipe, using fresh sliced tomatoes and topping with a crunchy bread crumb topping, we’ll need to bake this mac and cheese recipe for maximum texture experience.

Steps To Make Mac and Cheese with Tomatoes

making a roux for macaroni and cheese with butter and flour
  1. Step 1: Make the roux. In a large pan, melt the butter. Add the flour and combine until smooth. Cook for two minutes over medium heat.
Adding milk to roux for macaroni and cheese
  1. Step 2: Add warm milk and using a whisk, blend until smooth and cook for two minutes until it starts to thicken.
making macaroni and cheese with grated gruyere and sharp cheddar
  1. Step 3: Remove the pot from the heat and add the grated cheeses, salt, pepper and nutmeg.
macaroni and cheese with gruyere and cavatappi pasta
  1. Step 4: Add the cooked pasta and stir well. Stir in ¼ – ½ cup of the water the pasta has cooked in.
macaroni and cheese in a white Sur la table casserole dish ready to bake
  1. Step 5: Transfer to a three-quart casserole baking dish.
Sliced tomatoes on mac and cheese in a white casserole dish ready to bake
  1. Step 6: Place sliced tomatoes over the top of the macaroni and cheese.
Macaroni and cheese with tomatoes and bread crumbs in a white sur la table casserole dish
  1. Step 7: Sprinkle on the bread crumbs.
Baked macaroni and cheese with tomatoes
  1. Step 8: Bake for 30 to 35 minutes at 375 degrees, or until the sauce is bubbly and the bread crumbs are browned on the top and the tomatoes blistered.

Tips and FAQ’s

Why is Pasta Water Good for Sauce?

It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

What is the Purpose of Nutmeg in White Sauces?

Somewhat of a Chef’s secret ingredient, nutmeg adds a warm undertone to to enhance the flavor of white sauces. Use ground nutmeg, or even better, whole nutmeg grated with a zester.

Can I use Canned Tomatoes?

You can, but drain them well. Use 2-14.5 ounce cans of diced tomatoes, spreading them over the macaroni and cheese before baking.

Can I Make This Ahead of Time?

I recommend cooking right away for the most creamy result. But you can do a make-ahead. Prepare the recipe, place in the casserole, but do not bake. Cover tightly and place in the refrigerator for one to two days. When ready to bake, add about ¼ cup milk over the top of the pasta, as during the time spent in the refrigerator, the pasta will have absorbed some of the liquid. Then slice tomatoes and place over the mac and cheese. And prepare the bread crumbs and sprinkle on top. Let the casserole sit on the counter to warm up for about thirty minutes before baking.

Can I Make This Gluten Free?

It’s easy to turn this recipe into a gluten free dish. Use a gluten free pasta and gluten free bread to make the bread crumbs. Substitute a gluten free flour for the all purpose flour.

Tips For Success

  • Think al dente: Whenever I’m cooking pasta that will be used in a baked casserole-type recipe, I like to cook it slightly al dente. Which means slightly undercooked. The pasta will continue to cook in the casserole in the oven. Starting out with slightly undercooked pasta will keep it from becoming too mushy during bake time.
  • Avoid lumpy sauce: The simple trick is to use warmed milk, and pour the milk slowly into the flour and butter mixture, whisking as you go.
  • Grate Your Own Cheese: I know it’s always tempting to grab those packages of pre-grated cheese in the produce section. But please purchase blocks of cheese and grate them yourself. It’s more work, but the packaged product contains fillers to keep the cheese from clumping. Which also means it won’t melt as beautifully as cheese you grate yourself.

Storage and Reheating

  • How long will mac and cheese keep in the refrigerator? To store leftovers, cover tightly with plastic wrap or foil. It will keep well for 3 – 4 days. To reheat, spoon individual portions into bowls. Microwave at 50% power stirring every thirty seconds until heated through.
  • How Do I Reheat Without Drying Out? Using the microwave and adding a splash of milk will do the trick.
  • Can you freeze mac and cheese? Before cooking: Yes. Assemble the unbaked casserole, minus the tomatoes and bread crumbs, cover and freeze. Thaw on the day that you’re going to bake and serve, add tomatoes and bread crumbs and bake according to directions. You can also freeze any leftovers in a well sealed container.

Recipe for Ina Garten’s Macaroni and Cheese with Tomatoes

Ina Garten gives this recipe a modern take by adding gruyere cheese and using Cavatappi pasta shape. It’s truly a delicious recipe.

What To Serve with Macaroni and Cheese with Tomatoes. This will accompany practically any main course protein dinner from Bobby Flay’s Burger with Coleslaw, Campfire Ribs, Grilled Flank Steak, to Pan Seared Cod.

More Irresistible Macaroni and Cheese Recipes

If you’re looking for more macaroni tomato and cheese style recipes, don’t miss my recipe for Mexican Mac and Cheese with Tomato Sauce. Along with these recipes below.

And if you’re looking for more side dish recipes for that family meal take a look at my Side Dish Category. You’ll find lots of macaroni salads and potato recipes to WOW that crowd. And the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese. A recipe straight from the Executive Chef.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Macaroni and cheese with tomatoes served in a bowl.
Print Recipe
5 from 7 votes

Gruyere Mac and Cheese with Tomatoes

This is a recipe for Ina Garten's Gruyere Macaroni and Cheese with Tomatoes. A decadent, creamy version of our favorite comfort food. A little sweet and tart from the tomatoes = Delicious.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 568kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Kosher salt To boil the macaroni
  • 1 pound Cavatappi pasta Or elbow macaroni
  • 1 quart milk
  • 8 tablespoons unsalted butter divided, 1 stick
  • ½ cup all-purpose flour
  • 12 ounces Gruyere grated = (4 cups)
  • 8 ounces extra-sharp Cheddar grated = (2 cups)
  • ½ teaspoon freshly ground black pepper
  • salt to taste cheese is salty, so taste before you salt.
  • ½ teaspoon ground nutmeg
  • ¾ pound fresh tomatoes 4 small to medium
  • 1 ½ cups fresh white bread crumbs 5 slices, crusts removed, dried and cut into small cubes.

Instructions

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook about a minute shy of the directions on the package, about 8 minutes. Drain well, reserving ½ cup of the cooked pasta water.
  • Meanwhile, heat the milk in a small saucepan, but don't let it boil.
  • Melt 6 tablespoons (reserving 2 tablespoons for the bread crumbs) of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
  • While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  • Off the heat, add the Gruyere, Cheddar, salt and pepper to taste and nutmeg. Add the cooked macaroni and the pasta water and stir well. Pour into a 3-quart baking dish.
  • Slice the tomatoes and arrange on top.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
  • Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Notes

Whenever I’m cooking pasta that will be used in a baked casserole-type recipe, I like to cook it slightly al la dente. Which means slightly undercooked. The pasta will continue to cook in the casserole in the oven. Starting out with slightly undercooked pasta will keep it from becoming too mushy during bake time.
Why is pasta water good for pasta sauce? It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Note: Some brands of Kosher salt taste saltier than others. Please note the amounts in the recipe above. 
 

Nutrition

Calories: 568kcal | Carbohydrates: 45g | Protein: 26g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 302mg | Potassium: 368mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 5mg | Calcium: 632mg | Iron: 1mg

Gruyere Macaroni and Cheese with Tomatoes …It’s What’s for Dinner

This recipe was originally published May of 2013 and republished April 2021 to include step by step instructions.