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Macaroni and Cheese with Tomato Sauce Recipe

American · Main course · 40 min total

A comforting twist on classic mac and cheese, this dish combines creamy cheddar sauce with a rich tomato sauce for a tangy, satisfying meal.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
3. Gradually whisk in milk, stirring constantly until smooth. Cook until thickened, about 3-4 minutes.
4. Reduce heat to low and add shredded cheddar, salt, and pepper. Stir until cheese is melted and sauce is smooth.
5. In a separate small saucepan, combine crushed tomatoes, oregano, and garlic powder. Simmer over medium heat for 5 minutes, stirring occasionally.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the tomato sauce over the macaroni and cheese, and gently fold together until just combined.
8. Serve immediately, topped with grated Parmesan cheese.

Tips

• For a baked version, transfer to a greased baking dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.

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