Tomato Basil Baked Macaroni And Cheese Recipe

Tomato Basil Baked Macaroni And Cheese Recipe

Here we are on a cooking trip where we will be tasting Tomato Basil Baked Macaroni and Cheese. This traditional dish combines the rich, creamy cheese sauce with the bright, sour tomatoes and the fragrant, fresh basil, making each bite a delightful blend of flavors.

Following our simple recipe will help you make this popular dish from scratch, which will make a rewarding meal for family parties, weeknight dinners, or any time you want a hearty and tasty dish.

Our Tomato Basil Baked Macaroni and Cheese recipe will become a favorite in your kitchen, whether you’re a seasoned chef looking to please or a beginner cook eager to try new things.


  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 cup diced tomatoes (canned or fresh)
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)


Heat your oven to 350°F (175°C). Use cooking spray or butter to lightly grease a baking dish so the macaroni and cheese doesn’t stick.

To cook the macaroni, heat up a big pot of salty water. Follow the directions on the package for cooking the elbow pasta until it is al dente, which usually takes about 7 to 8 minutes. To keep things from sticking, stir every so often. Drain the pasta in a colander and set it away after it’s done cooking.

To make the cheese sauce, melt the butter over medium-low heat in a medium-sized pot. After the butter melts, add the all-purpose flour and keep whisking it in for about two to three minutes, or until it turns into a smooth paste and starts to turn golden brown. This is the roux, which will make the sauce thicker.

Slowly pour in the milk while mixing the mixture all the time to keep lumps from forming. Keep mixing the roux until all of the milk is mixed in. Stir the mixture all the time while cooking over medium heat for another 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. This makes a base for your cheese sauce that is creamy.

Lower the heat and slowly add the shredded cheddar cheese to the sauce while stirring all the time. Keep doing this until the cheese is melted and the sauce is smooth and creamy. It takes about 3 to 5 minutes most of the time. To get a smooth appearance, be patient and keep stirring.

Once the cheese is completely melted, add the fresh basil and tomato dices and mix them in. The tomatoes will give the dish a bright taste and a sour kick, and the basil will give it a fresh, fragrant note. Add salt and pepper to the sauce to taste, and make any necessary changes.

Add the cooked macaroni to the cheese sauce and stir it around so that all of the pasta is covered in the creamy sauce. Make sure that all of the macaroni is covered so that every bite is cheesy and tasty.

Move to Baking Dish: Use a spatula or the back of a spoon to spread the macaroni and cheese mixture out evenly in the baking dish that has been prepared. For even baking, make sure the mixture is spread out properly.

For a crunchy, golden-brown topping, you can sprinkle breadcrumbs evenly over the macaroni and cheese if you want to. For extra taste, you can also put some chopped Parmesan cheese on top.

Put the baking dish in an oven that has already been heated up and bake for 20 to 25 minutes, or until the cheese melts and the top turns golden brown. Near the end of the baking time, keep an eye on the dish to make sure the top doesn’t get too brown.

After the macaroni and cheese is baked, take it out of the oven and let it cool for a few minutes. If you want, you can add more fresh basil on top, and serve the dish hot as a warm and tasty meal.


1. Can I use different types of cheese in this recipe?
Yes, absolutely! While cheddar cheese is traditionally used for its sharp flavor and excellent melting properties, you can experiment with different cheeses to suit your taste preferences. Gouda, mozzarella, or a combination of cheeses can add interesting depth to your macaroni and cheese.

2. Can I make this recipe ahead of time?
Yes, you can prepare the Tomato Basil Baked Macaroni and Cheese ahead of time and store it in the refrigerator before baking. Simply assemble the dish as instructed, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove the dish from the refrigerator, uncover it, and let it

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