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Kicked-Up Roasted Tomato Mac and Cheese

Kicked-Up Roasted Tomato Mac and Cheese

8 oz. uncooked elbow macaroni
1 lb. plum tomatoes, ¼” thick slices
Olive oil
1 T. chopped fresh oregano
Black pepper/kosher salt
1 T. butter
2 T. flour
1 t. dry mustard
1 ½ c. milk
1 c. shredded Monterey Jack cheese
1 c. shredded sharp Cheddar cheese
½ c. shredded fontina cheese
½ c. grated Parmesan cheese

  1. Cook pasta according to package directions. Drain and set aside.
  2. Preheat oven 450.
  3. Place tomato slices on wire rack on baking sheet. Brush with oil and sprinkle with oregano, pepper and salt.
  4. Bake until slightly charred, about 15-18 minutes.
  5. Melt butter in medium saucepan.
  6. Whisk in flour, cook, whisking constantly, until mixture takes on a nutty color, about 2 minutes.
  7. Whisk in dry mustard.
  8. Slowly whisk in milk, whisking constantly and cook until slightly thickened.
  9. Remove from heat and cool slightly.
  10. Slowly whisk in Monterey Jack, Cheddar, fontina, whisk constantly until cheese melts.
  11. Stir in pasta. Taste for seasoning.
  12. Spoon pasta mixture into lightly greased 2-quart baking dish.
  13. Top with tomato slices.
  14. Sprinkle with Parmesan cheese.
  15. Bake until bubbly, about 10 minutes.
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