📋 3 Ingredient Mac and Cheese with Tomatoes Recipe

Mac and Cheese with tomatoes being lifted out of red bowl with spoon

5 from 8 votes

📋 3 Ingredient Mac and Cheese with Tomatoes Recipe

This old fashioned baked Macaroni and Cheese with Tomatoes is made with 3 simple ingredients - macaroni, cheddar cheese and tomatoes. This mac and cheese with tomatoes is real food and comfort food at its finest!

Course dinner, lunch

Cuisine American, Canadian

Keyword cheese, Mac and cheese, macaroni, tomatoes

Special Diet Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 576kcal

Author Terri Gilson

Equipment

Ingredients

375 g -box of uncooked elbow macaroni *about 2 cups of dry macaroni * I use Smart pasta (see post)
28 oz -can diced tomatoes *do NOT drain
500 g - package of sharp/old cheddar cheese, grated * about 5 cups of shredded cheese *add more (or less) to your liking
1 teaspoon olive, vegetable or canola oil (optional)

US Customary - Metric

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Instructions

Heat oven to broil -500 degrees F/260 degrees C.
Cook macaroni in large pot on stovetop to al dente, as per package directions.
*I add a little (1 tsp) olive oil to prevent it from sticking, but that's optional.
When cooked, drain macaroni through colander.
Return to pot or casserole dish and add tomatoes.
Mix tomatoes into macaroni.
Top with shredded cheese.
Bake macaroni and cheese with tomatoes on middle rack under the broiler for 3-5 minutes or until bubbly and lightly browned (to your preference). * I put a cookie sheet underneath to prevent spills from dripping down. * Keep a close eye on it to prevent burning.
Serve hot.

Notes

*Al dente pasta is firm when bitten without being hard or chalky.

Variations & Substitutions

- Cheddar - if you prefer, you can use mild or medium cheddar.

- Macaroni- you can use whole wheat pasta (macaroni) or Smart Pasta ( see top tip) or use another type of tubular pasta, such as rotini. I use Smart Pasta in my Leftover Ham and Macaroni Soup , and in many other pasta dishes.

- Lactose -free - You can use lactose-free cheese for this recipe - I have done it many times for my daughter.

- Tomatoes - you can use canned whole tomatoes and cut them up yourself. You could also use stewed tomatoes or fresh tomatoes as a substitute.

Top Tip

Smart pasta tends to cook faster than whole wheat but you still get 4X as much fiber than white pasta. Although it’s not quite as healthy as whole wheat, you are still getting those additional benefits. You can read more about smart pasta here.

Expert Recipe Tips:

Freshly shred your cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grating your own ensures a better texture.

Choose the right tomatoes. Use fire-roasted or San Marzano canned tomatoes for a richer, more savory tomato profile.

Cook your pasta just shy of al dente. It will continue cooking in the oven and stay perfectly tender without becoming mushy.

Layer for maximum flavor. Alternate pasta, tomatoes, and cheese in layers before baking to ensure every bite has rich flavor and gooey cheese.

Broil for a bubbly crust. Broiling at 500 °F for 3–5 minutes gives the top a golden, crispy finish—just keep a close eye to avoid burning.

Assemble ahead for convenience. You can prep the noodles and tomatoes up to two days in advance, then add fresh cheese just before baking.

Freeze and reheat properly. Follow the recipe’s directions to freeze, then reheat with moist heat at 350 °F, covered with foil, to avoid drying out.

Garnish before serving. A sprinkle of chopped basil, parsley, scallions, or chives adds color and a fresh finish.

Balance with fresh sides. Serve with crisp vegetables, a simple green salad, or pickles to cut the richness and round out the meal.

Nutrition