This is a recipe for Ina Garten’s Macaroni and Cheese with Tomatoes. A decadent, creamy version of our favorite comfort food. A little sweet and tart from the tomatoes and super creamy with both Gruyere and sharp cheddar = Delicious.
Here’s what I know for sure at this 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 delicious and reliable.
You know you’re old when the first colander you ever bought is now considered to be “vintage”.
Yup, just the other day I saw one in an antique store for about $50. Back when I bought it, it was probably under $10. Enough whining, let’s make some macaroni and cheese with tomatoes. It’s incredible!
Making enough for an army, this was baked in my 7 quart Le Creuset Dutch Oven
Since I’ve been craving macaroni and cheese for about a year now, my selection was easy. Ina Gartin’s recipe for Macaroni and Cheese with Tomatoes.
I used Gruyere and sharp cheddar. With milk, flour and butter that creates the sauce, this is a decadent creamy pasta dish.
We loved the tart and sweet flavor that the topping of tomatoes bring to the overall flavor…and a crunchy topping of buttered bread crumbs that toast while baking makes this is a keeper. Let’s take a look:
Recipe for Ina Garten’s Macaroni and Cheese with Tomatoes
I hope you give this macaroni and cheese with tomatoes recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite Mac and cheese recipe, let me know, I’d love to give it a try.
This is a recipe for Ina Garten’s Macaroni and Cheese with Tomatoes. A decadent, creamy version of our favorite comfort food. A little sweet and tart from the tomatoes = Delicious.
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons unsalted butter divided, 1 stick
- 1/2 cup all-purpose flour
- 12 ounces Gruyere grated (4 cups)
- 8 ounces extra-sharp Cheddar grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes 4 small
- 1 1/2 cups fresh white bread crumbs 5 slices, crusts removed
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons 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, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni 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.
Looking for more creamy Mac and Cheese Recipes? How about:
Creamy Swiss and Mushroom Mac and Cheese
Ina Garten’s Macaroni and Cheese with Tomatoes …It’s What’s for Dinners.
Miz Helen says
May 13, 2013 at 10:16 amHi Lea Ann,
I had so much fun on your blog last month, I was here so many times, I was afraid you would find out the secret. The Best Grilled Chicken truly is The Best Grilled Chicken, we will be having it over and over again. Thank you so much for a great recipe and I will be back for more. It was great getting to know you better in the SRC!
Miz Helen
Lea Ann says
May 13, 2013 at 7:18 pmI’m so glad you chose that chicken and blogged about it. I think it’s a great recipe and glad you liked it. And likewise, great cooking with you on SRC
Larry says
May 13, 2013 at 11:45 amLooks awesome LA, especially the crusty tomato topping. Bev likes tomatoes in many things, like green beans and pot roast, so I know she’d love this one, as would I.
Lea Ann says
May 13, 2013 at 7:17 pmThis was made with hot house tomatoes, that were not all that great. Can’t wait to try this with good tomatoes.
Happy Valley Chow says
May 13, 2013 at 12:54 pmOh man that looks incredible, what a fantastic recipe!
Happy Blogging!
Happy Valley Chow
Lea Ann says
May 13, 2013 at 7:16 pmThanks Eric. I’ve gained 5 pounds and counting. Lots of leftovers.
SeattleDee says
May 13, 2013 at 3:49 pmI LUV mac ‘n cheese as comfort food, and this recipe looks tasty, though I’ll have to add some bacon and jalapenos out of habit. :>)
Lea Ann says
May 13, 2013 at 7:16 pmGET out! I love your idea of adding bacon and jalapeno. Note to self. 🙂
Chaya says
May 13, 2013 at 4:00 pmHi, you now know my name which is Chaya. I have two blogs and Google kept putting the wrong information on Bizzy Bakes so I removed the About info. I should put something back that works for both blogs.
I am glad you liked this mac and cheese. We love the addition of the tomatoes. Thanks for cooking from my blog.
Lea Ann says
May 13, 2013 at 7:15 pmThanks for your name Chaya, and I’m really loving your blog. Liked??? We loved this mac and cheese. Thanks for some great recipes.
Rhonda says
May 13, 2013 at 7:53 pmSRC reveal, ugh mine is in one week and I still need to pick a recipe….I’ve been having the same craving, of course that’s one that never seems to go away.
Lea Ann says
May 14, 2013 at 6:35 amI agree, I have to will myself not to eat my weight in mac and cheese.
Kate says
May 13, 2013 at 8:09 pmI have been a fan of mac and cheese since childhood…it has come a long way from the mac and cheese of the 50’s! Thank goodness!! I love including tomatoes…I can’t have a serving without ketchup, so why not tomatoes!! Great SRC selection.
Lea Ann says
May 14, 2013 at 6:35 amI’ve never heard of serving it with ketchup. But why not, ketchup livens up so many things. Thanks Kate for stopping by and the comment.
Karen Harris says
May 14, 2013 at 5:56 amThere is nothing better than a big dish of mac and cheese, and Ina’s, well, it just has to be good. With summer tomatoes on the way, this will surely be on my supper table.
Lea Ann says
May 14, 2013 at 6:33 amThese were hot house tomatoes and I was thinking the same thing…. where’s my home grown?
Jenn says
May 14, 2013 at 6:16 amIf I was to have a ‘last supper’… Mac and cheese would be the star of the show!! This is a great version… I’ll be making this one for sure.
Lea Ann says
May 14, 2013 at 6:33 amI’ve never had a better sauce than this one. 1 qt milk with flour did the trick.
Karen says
May 14, 2013 at 9:13 amThis is going to be made this summer with tomatoes from our garden… it looks so dang delicious!!
Lea Ann says
May 15, 2013 at 5:36 amI loved the gruyere and sharp cheddar combo.
Judee@ Gluten Free A-Z says
May 14, 2013 at 4:11 pmI love Mac and Cheese. This looks so good. It’s a great recipe.
Lea Ann says
May 15, 2013 at 5:36 amThanks Judee. We love, love, loved it.
colleen @ Secrets from the Cookie Princess says
May 16, 2013 at 1:10 pmMmm, sounds so good!
Lea Ann says
May 19, 2013 at 7:32 amThanks Colleen.
CJ Huang says
May 17, 2013 at 7:10 pmAdding tomatoes and using those two cheeses sounds like it makes this mac and cheese taste that much better. 🙂
Lea Ann says
May 19, 2013 at 7:31 amAnd you are so right. That Guyrere was incredible. Thanks for stopping by and the comment.
Vickie says
May 20, 2013 at 10:10 amLate to the party! This sounds and looks delicious, Lea Ann!
Lea Ann says
May 21, 2013 at 5:42 amIt was one of those ridiculously good dishes. So rich I doubt I ever make it again. But it was sure good for a one time treat.
Chris says
May 21, 2013 at 5:56 pmI would like this but Trevor is kind of a tomato phobe. I like the gruyere and cheddar mix.
Lea Ann says
May 23, 2013 at 5:28 amThat cheese mix was awesome Chris. I used a fondue pre-shredded blend from Whole Foods. It was a lot less expensive than the $20 worth of Guryere that Ina suggested …. from her compound in the Hamptons. 😉