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Tomato Mac 'n' Cheese

 Tomato Mac 'n' Cheese
White cheddar cheese and tomatoes add a new dimension to macaroni and cheese.
6 ServingsPrep/Total Time: 30 min.


  • 12 ounces uncooked penne pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 pound white cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 1 cup chopped seeded tomatoes


  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, melt butter over medium heat. Stir in flour until smooth;
  • gradually add the milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened.
  • Reduce heat to medium. Stir in the cheese, salt, mustard and pepper.
  • Cook and stir until cheese is melted. Drain pasta; stir into cheese
  • sauce. Cook and stir for 3 minutes or until heated through. Stir in
  • tomatoes just until combined. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 655 calories, 36 g fat (22 g saturated fat), 111 mg cholesterol, 789 mg sodium, 52 g carbohydrate, 2 g fiber, 31 g protein.

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Tomato Mac 'n' Cheese (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.