Roasted Tomato Macaroni and Cheese Recipe

Mac and cheese is always a winner with the kids, but the addition of roasted tomatoes will delight grown-ups too. Seemingly self-indulgent and time-intensive, this luxuriously cheesy (but quick and easy) twist on traditional mac and cheese is actually just 411 calories. For the smoothest, creamiest results, let the white sauce cool slightly before whisking in the shredded cheese. You may be able to find pre-shredded cheeses, but shred it yourself to ensure you have the highest quality cheese—it will melt into the sauce much better. We don’t skimp on these cheeses in this dish, using four deliciously decadent cheeses to give that something extra. A little oregano and dry mustard lend this mac and cheese a little extra seasoning too.

Active:

20 mins

Total:

30 mins

Yield:

Serves 6

Ingredients

8 ounces uncooked elbow macaroni
4 plum tomatoes (about 1 lb.), cut into 1/4-inch-thick slices
1 tablespoon olive oil
1 teaspoon chopped fresh oregano
1/4 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 1/2 cups 2% reduced-fat milk
4 ounces Monterey Jack cheese, shredded (about 1 cup)
3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
2 ounces fontina cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/3 cup)

Directions

Step 1
Cook pasta according to package directions. Drain and set aside.
Step 2
Preheat oven to 450°F. Place tomato slices on a wire rack on a baking sheet. Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.
Step 3
Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute. Whisk in flour, and cook, whisking constantly, until the mixture takes on a slightly nutty color and smell, about 2 to 3 minutes. Whisk in dry mustard. Slowly whisk in milk, whisking constantly, and continue to cook until slightly thickened, about 4 to 5 minutes. Remove from heat, and cool slightly, about 3 minutes. Slowly whisk in Monterey Jack, Cheddar, fontina, and remaining 1 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.
Step 4
Spoon pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top with tomato slices. Sprinkle with Parmesan cheese. Bake at 450°F until bubbly and tomatoes are charred and aromatic, about 10 minutes. Serve immediately.

CAJUN MACARONI AND CHEESE

Cajun Mac and Cheese

This creamy macaroni and cheese has a nice kick thanks to andouille sausage, pepper Jack cheese, and Cajun seasoning. For milder palates, substitute Monterey Jack cheese and use smoked sausage instead of andouille. However you choose to make it, this easy recipe serves a crowd and will be devoured by everyone around the table.

Active:

50 mins

Total:

1 hr 30 mins

Yield:

Serves 8 (serving size: 1 1/2 cups)

Ingredients

4 quarts water
2 1/2 teaspoons kosher salt, divided
1 (16-oz.) package large elbow pasta
1/2 tablespoon canola oil
1/2 (16-oz.) package andouille sausage, chopped
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1/2 cup chopped red bell pepper (from 1 small bell pepper)
1 teaspoon minced garlic (1 medium garlic clove)
6 tablespoons (3 oz.) salted butter
6 tablespoons (about 1 1/2-oz.) all-purpose flour
4 cups whole milk
2 teaspoons Cajun seasoning (such as Slap Ya Mama)
1 (8-oz.) block medium Cheddar cheese, shredded (about 2 cups)
1 (8-oz.) block pepper Jack cheese, shredded (about 2 cups)

Directions

Step 1
Preheat oven to 400°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high. Add pasta; cook 8 minutes. Drain and set aside.
Step 2
Heat oil in a 12-inch cast-iron skillet over medium-high; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate; wipe skillet clean.
Step 3
Melt butter in skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 14 to 16 minutes. Continue to cook, whisking constantly, 5 minutes. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat. Gently stir in cooked pasta and sausage mixture.
Step 4
Transfer to preheated oven with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes.