New This Month

Under 30 Minutes

Macaroni and Cheese with Roasted Tomatoes


The roasted tomatoes are a nice touch to this basic mac and cheese recipe.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2006


  • Coarse salt and ground pepper
  • 1 pint cherry or grape tomatoes
  • 1 teaspoon olive oil
  • 12 ounces plain or whole-wheat corkscrew pasta (fusilli)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups low-fat milk
  • Pinch of ground nutmeg
  • 8 ounces sharp cheddar cheese, shredded (2 cups), plus more for serving (optional)


  1. Preheat oven to 475 degrees. Bring a large pot of salted water to a boil. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes; set aside.

  2. Cook pasta in boiling water until al dente, according to package instructions. Drain; set aside.

  3. While pasta is cooking, melt butter over low heat in a large saucepan. Add flour; cook, whisking, 1 minute. Gradually, whisk in milk, then nutmeg, 1/2 teaspoon coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until melted.

  4. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands.) Serve topped with tomatoes and, if desired, additional grated cheddar.

Reviews Add a comment

  • pickettje
    25 JUL, 2009
    Hmmm... I'm still on the fence about this one. The tomatoes are delicious but it just doesn't seem to have enough cheese flavor. Perhaps I'm too used to Kraft's boxed version which is ultra tangy? I also noticed it's better as leftovers. My favorite mac and cheese recipe to this day is the one that was published in EDF's June 2003 issue. It uses cream cheese and is sublime.
  • vinecharcoal
    19 SEP, 2008
    This is one of the best mac and cheese recipes I've ever made. I think I was nearly swooning with delight. The nutmeg takes the dish to sublime levels - I think I may have added a bit more than it called for and I'm so glad I did. Everyone loved it, including my toddler.
  • cookinmamaof2
    11 JUN, 2008
    This is really good mac and cheese--way better than any boxed stuff. My toddler and pre-schooler loved it. I used 1 lb of the pasta and there was plenty of cheese sauce. Add broccoli for more nutrition.
  • sandygluck
    6 MAR, 2008
    I recently talked about mac and cheese on my radio show - Everyday Food the radio show on Martha Stewart Living radio sirius 112 and so many people had interesting things they put in their mac and cheese. For a baked one there was a lot of discussion about breadcrumbs vs no crumbs and some people even topped it with potato chips.