Description
There’s something special about blending the creamy comfort of mac and cheese with the freshness of tomatoes and basil. Tomato Basil Mac and Cheese brings the best of both worlds — a smooth, cheesy sauce enriched with ripe tomatoes and fragrant basil for a dish that feels both hearty and refreshing. Perfect for cozy nights, family dinners, or even summer gatherings, this recipe captures the spirit of homemade comfort with a gourmet touch.
Ingredients
For the Pasta and Sauce:
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1 pound elbow macaroni (or preferred pasta shape)
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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3 cups whole milk (warm)
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1 cup heavy cream
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2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
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¼ teaspoon red pepper flakes (optional)
For the Tomato-Basil Mixture:
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2 tablespoons olive oil
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2 cups cherry tomatoes, halved (or diced Roma tomatoes)
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2 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon Italian seasoning
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½ cup fresh basil leaves, chopped (plus extra for garnish)
For the Topping (optional):
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1 cup panko breadcrumbs
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2 tablespoons melted butter
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¼ cup grated Parmesan cheese
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 7–8 minutes or according to package instructions. Drain and set aside. -
Prepare the Tomato-Basil Mixture
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes, salt, pepper, and Italian seasoning. Cook for 5–7 minutes until tomatoes soften and release their juices. Remove from heat and stir in chopped basil. Set aside. -
Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes. Slowly whisk in the warm milk and cream until smooth and slightly thickened.
Lower the heat and stir in cheddar, mozzarella, and Parmesan until melted. Season with garlic powder, onion powder, salt, black pepper, and red pepper flakes if desired. -
Combine the Pasta and Sauce
Add the cooked pasta into the cheese sauce and stir to coat. Gently fold in the tomato-basil mixture until evenly distributed. -
Add the Topping (Optional)
For a baked version, preheat the oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish. Mix breadcrumbs, melted butter, and Parmesan in a bowl, then sprinkle over the top. Bake uncovered for 15–20 minutes until golden and crispy. -
Serve and Garnish
Let the dish cool slightly. Garnish with more fresh basil and Parmesan before serving.
Notes
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Substitute half-and-half for heavy cream for a lighter version.
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Sun-dried tomatoes can replace fresh tomatoes for a richer flavor.
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Add grilled chicken, spinach, or roasted red peppers for extra heartiness.
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Assemble ahead of time and refrigerate for up to 24 hours before baking.
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes