Salads
This macaroni and cheese with tomatoes recipe transforms a classic comfort dish into a rustic Italian-inspired creation with sun-dried depth. The marriage of creamy cheese sauce and vibrant tomatoes creates a balanced, flavorful dish that feels both familiar and exciting.
I developed this version after craving something heartier than a simple salad but lighter than traditional mac and cheese.
The foundation lies in a rich, velvety cheese sauce made with sharp cheddar and Gruyère, while sun-dried tomatoes add a concentrated burst of flavor without overpowering the dish. Cooked al dente pasta absorbs the sauce beautifully, creating tender, satisfying bites.
This recipe delivers a professional result that works equally well as a main course or side dish.
By the time you plate this dish, you'll have perfectly cooked pasta coated in a luscious cheese sauce, studded with plump tomatoes that add both color and complexity. The dish maintains a rustic appeal while offering restaurant-quality depth.
Whether served with a simple green salad or alongside roasted vegetables, this macaroni and cheese stands out as a versatile, crowd-pleasing option.
Optional additions like fresh basil, toasted breadcrumbs, or grilled chicken can elevate it further. The recipe balances simplicity with sophistication—ideal for weeknight dinners or special occasions. Let’s bring this Italian-inspired twist to your table!
Ingredients for macaroni and cheese with tomatoes
Sharp cheddar, Gruyère, and sun-dried tomatoes transform classic mac and cheese into a rustic Italian masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Al dente cooking essential |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Sun-Dried Tomatoes 🍅 | ½ cup | Oil-packed, chopped fine |
| Butter 🧈 | ½ cup | Unsalted, cut into small cubes |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For roux, light in color |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Dry White Wine 🍷 | ¼ cup | Substitute with chicken broth |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for finishing |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
The cheeses are non-negotiable. Sharp white cheddar brings the tang, while Gruyère adds nutty depth—both need to be freshly grated from blocks. Penzeys or specialty cheese shops carry the best Gruyère, but the regular grocery store version works fine if it's labeled 'aged'. Sun-dried tomatoes should be oil-packed, not dried—those little jars at Trader Joe's are perfect. The pasta? Elbow macaroni holds sauce best, but any short shape works. Cook it just shy of al dente—it'll finish in the sauce.
No white wine? Substitute with chicken broth—just add a splash of lemon juice to brighten it. Fresh basil is ideal, but dried oregano at half the amount works in a pinch. The flour for the roux matters—light-colored all-purpose prevents bitterness. Gruyère too expensive? Parmigiano-Reggiano in a pinch, but it'll taste different. The sun-dried tomatoes can be chopped by hand or pulsed quickly in a food processor—just don't overdo it. And for the love of cheese, don't use pre-shredded—it's full of anti-caking agents that make the sauce grainy.
This sauce reheats like a dream—best the next day when flavors meld. Store leftovers in an airtight container for 4-5 days or freeze for 3 months. I always double the sauce and freeze half—perfect for lazy nights. The pasta reheats best with a splash of milk to keep it creamy. Garnish with fresh basil right before serving (the good stuff, not the pre-washed kind). And if you've got extra Gruyère, sprinkle it on top—it melts into pure gold.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. Just toss the pasta, cheese, and tomatoes into one pot—no boiling water transfers, no extra pans. The sun-dried tomatoes melt right into the creamy sauce, so you don’t even need to chop them (unless you’re feeling fancy).
- Cheese Lover’s Dream: Sharp cheddar and Gruyère? That’s a combo that never disappoints. The cheddar gives it that classic tang, while the Gruyère adds a nutty richness that makes every bite feel like a little indulgence. Honestly, the way the sun-dried tomatoes soak up the creaminess? It’s dangerously addictive.
- Lunchbox Hero: This makes the best cold mac and cheese for meal prep. Pack it in jars the night before, and by lunchtime, the flavors have melded into something even better than fresh. My kids actually eat their leftovers—no complaints, just clean plates.
- Budget Stretch: A big block of cheddar and a small bag of sun-dried tomatoes go a long way here. Heavy cream makes it feel special, but you can swap in half-and-half if needed. It’s the kind of dish that feels like a splurge without breaking the bank—especially when you’re feeding a crowd.
Step-by-step instructions for macaroni and cheese with tomatoes
Here's how to craft this rich, sun-dried tomato-infused mac and cheese that tastes like a rustic Italian bistro dish.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 teaspoons of salt. Once boiling, add the 12 oz elbow macaroni and cook until 1 minute before the package instructions for al dente. This ensures the pasta finishes cooking in the warm cheese sauce. Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating a silky sauce later.
I like to taste-test a piece of pasta at this stage. It should have a slight bite—like biting into a fresh pear. If it's too soft, it'll turn mushy in the oven. Drain well but don't rinse, as the starch helps bind the sauce to the noodles.
Create a Rich Roux with Butter, Flour, and Garlic
In a large, heavy-bottomed pot, melt the 0.5 cup butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth, pale roux. This is your flavor foundation—don't let it brown or it'll taste bitter.
Add the 3 minced garlic cloves and cook for 30 seconds until fragrant. Here's the thing—garlic burns fast, so keep an eye on it. Immediately pour in the 0.25 cup dry white wine and stir vigorously to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the wine reduces by half.
Build the Cheese Sauce with Cream and Milk
Gradually whisk in the 1 cup whole milk and 0.5 cup heavy cream, ensuring the sauce doesn't curdle. Slowly add the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese, stirring constantly until fully melted and smooth. If the sauce thickens too much, whisk in 2-3 tablespoons of reserved pasta water to reach a creamy consistency.
This is where the magic happens. The cheddar brings sharp tang while the gruyère adds nutty depth. I like to taste the sauce at this point—it should be rich but not overly heavy. If it's too thick, add more pasta water; if too thin, simmer for another minute to thicken. Stir in the 0.5 cup chopped sun-dried tomatoes and let them warm through for 1 minute.
Combine Pasta and Sauce, Then Bake to Golden Perfection
Add the drained elbow macaroni to the pot and toss gently to coat each noodle in the cheese sauce. Transfer the mixture to a 9x13-inch baking dish, spreading it evenly. The pasta should be fully submerged in sauce—no dry spots allowed.
Preheat your oven to 375°F. Sprinkle the top with 0.5 teaspoon ground black pepper, 0.25 teaspoon freshly grated nutmeg, and the remaining 0.5 teaspoon salt. Bake uncovered for 20-25 minutes until the top is golden brown and bubbly. If it browns too quickly, tent loosely with foil to prevent over-browning.
Finish with Fresh Basil and Serve Immediately
Remove the baking dish from the oven and let it rest for 5 minutes—this helps the sauce set slightly. Before serving, scatter the 0.25 cup chopped fresh basil leaves evenly over the top. The basil's bright aroma cuts through the richness of the cheese, balancing the dish perfectly.
Serve warm with a side of garlic bread or a simple arugula salad. The sun-dried tomatoes add a deep, umami richness that elevates this classic dish into something truly special. Each bite should deliver creamy, melty cheese with bursts of tangy tomato and herbal basil notes.
Pro Tips For Making Macaroni And Cheese With Tomatoes
- Toast the Cheese First: DESCRIPTION:
- Chop Tomatoes Small: DESCRIPTION:
- Don’t Boil the Cream: DESCRIPTION:
- Reserve Starchy Water: DESCRIPTION:
Essential equipment for perfect results
Heavy-Bottomed Pot
This is my non-negotiable tool for the cheese sauce—nothing but a 10-inch enameled cast iron Dutch oven or All-Clad stainless steel saucepan will do. The thick base prevents scorching when melting cheese, and the sloped sides make stirring easier.
I use my Lodge 10.25-inch Dutch oven for this recipe because it handles high heat without warping. If you don’t have cast iron, a high-quality stainless steel saucepan like the Cuisinart MultiClad Pro works just as well. 🔥
Cheese Grater
Freshly grated cheese makes all the difference—pre-shredded cheese contains anti-caking agents that make the sauce grainy. I swear by a Microplane cheese grater for the sharp cheddar and Gruyère. It’s fast, produces fine shreds, and doesn’t clog.
For the Gruyère, I even use a box grater with medium holes to get slightly larger shreds that melt beautifully. If you’re short on time, a food processor with a grater attachment works, but hand-grating is best. 🧀
Baking Dish
The right baking dish ensures even heat distribution and a perfect golden crust. I recommend a 9x13-inch dark-rimmed baking dish—dark dishes absorb heat better, giving you that coveted caramelized top.
My go-to is a Le Creuset stoneware dish (it’s pricey but lasts forever), but a ceramic or stainless steel dish works too. Avoid glass—it doesn’t brown as well and can cause uneven cooking.
Pro tip: Lightly grease the dish with butter or olive oil before adding the macaroni to prevent sticking. 🍳
Whisk and Spatula
A balloon whisk and heat-resistant silicone spatula are essential for smooth sauce consistency. The whisk ensures no lumps form when melting cheese, while the spatula helps scrape every last bit of sauce from the pot.
I use a OXO Good Grips whisk—it’s sturdy and won’t bend—and a Mercer Culinary silicone spatula for its flexibility. For stirring the pasta in the baking dish, a wooden spoon works best to avoid scratching the dish. 🥄
Measuring Tools
Precision matters when balancing flavors. Use a stainless steel measuring cup set (like Farberware) for liquids and a digital kitchen scale (I love the OXO Good Grips scale) for cheeses to avoid guesswork.
For spices, a small measuring spoon set (like Trader Joe’s stainless steel spoons) ensures accurate amounts. Never eyeball the sun-dried tomatoes—chop them precisely to avoid overwhelming the dish. A sharp chef’s knife and cutting board are also a must for mincing garlic and chopping basil. 📏
Optional: Immersion Blender
If you prefer an ultra-smooth sauce, an immersion blender (like the Magic Bullet handheld blender) lets you blend the sauce directly in the pot. Pulse for 5-10 seconds after adding the cheese to break up any lumps without over-blending.
This is especially helpful if you’re using a mix of cheeses with different textures. Skip this step for a rustic, chunky texture—it’s all about preference! 💫
Nutrition facts
Frequently asked questions
Can I substitute sun-dried tomatoes with fresh?
Use 1 cup diced fresh tomatoes instead, but reduce them first by simmering for 5-7 minutes until they break down. Add them to the sauce at the end and simmer for only 1 minute to preserve texture. Fresh tomatoes add juiciness but require more seasoning—adjust salt and pepper to taste.
Why does my cheese sauce get grainy?
Graininess happens when cheese melts unevenly, often from pre-shredded cheese (anti-caking agents) or overheating. Always use freshly grated cheese and keep heat at medium-low while stirring constantly. If lumps form, whisk vigorously or use an immersion blender for 5 seconds to smooth it out.
Can I make this dish without baking?
Yes! For a stovetop version, cook the pasta, then toss it with the cheese sauce in a large skillet over low heat for 3-5 minutes, stirring until creamy. Add the tomatoes last and warm through. Top with fresh basil and serve immediately—it’ll be slightly less crispy but just as flavorful.
What’s the best way to reheat leftovers?
Reheat in a microwave-safe dish with a splash of milk or water to restore creaminess. Cover and microwave at 50% power for 1-2 minutes, stirring halfway. For oven reheating, cover with foil and bake at 350°F for 10-15 minutes until warmed through. Avoid skipping the liquid—it prevents dryness.
How can I make this dish vegetarian?
This recipe is already vegetarian, but you can boost protein by adding white beans (½ cup, drained) or toasted breadcrumbs (¼ cup) for texture. For a meaty texture, mix in crumbled tempeh or grilled mushrooms. Just ensure they’re cooked and drained before combining with the pasta.