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+ servings
mac and cheese

Tomato Mac and Cheese

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Prep Time 5 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 4


  • knife
  • cutting board
  • soup pot
  • spatula
  • baking dish
  • oven


  • 2 cups uncooked rotini pasta
  • 1/4 cup butter
  • 3 tbsp flour
  • 2 cups half and half
  • 1 tsp italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 cups shredded cheddar cheese
  • 0.5 cups shredded parmesan cheese
  • 2 each roma tomatoes (thinly sliced)


  • Pre-heat the oven to 350F. Grease a baking dish with oil or cooking spray
  • Cook the rotini pasta according to the package directions until tender. Once cooked, drain and set it aside
  • Meanwhile, melt the butter in a large saucepan over medium heat and whisk in the flour, salt, and pepper and stir until smooth
  • Slowly poor in the half and half and continue to whisk until the sauce has slightly thickened
  • Gradually add the cheddar and parmesan cheese and mix until the sauce is smooth
  • Add the rotini pasta to the cheese sauce and mix it well
  • Layer half of the pasta mixture into the baking dish and layer half of the sliced tomatoes on top
  • Then, add the rest of the pasta. Top it off with the rest of the pasta
  • Bake in the oven, uncovered, for 20 minutes until hot and bubbly
  • Remove from the oven and sprinkle the top with more shredded parmesan cheese if desired