Roasted Tomato Macaroni and Cheese

I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

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I know it’s not yet Halloween, but it’s time to kick off Holiday Side Dish Week!

What are your favorite holiday side dishes? I decided to start with my favorite controversial one, macaroni and cheese. Not that the dish itself is the subject of controversy, but it’s inclusion on the holiday dinner table. In my experience it seems to be a regional difference, being more common in the Southeastern states.

Regardless of tradition, I freaking love macaroni and cheese and I think this roasted tomato macaroni and cheese belongs on your holiday dinner menu this year.

I used the base of my favorite macaroni and cheese recipe (the secret is cream cheese) and added homemade roasted tomatoes from my garden. Dude they are fantastic. And this macaroni and cheese is made that much better by their addition.

So how about it, can I convince you to add this roasted tomato macaroni and cheese to your holiday plans? If not there’s a whole slew of other options from my foodie friends listed below.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

ROASTED TOMATO MACARONI AND CHEESE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• 8 oz. sharp cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, room temperature
• 1/4 cup chopped roasted tomatoes, plus more for garnish
• 1/4 cup Panko bread crumbs

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta and tomatoes until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved tomatoes over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Jalapeno Popper Mac & Cheese.

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