Baked Macaroni & Tomatoes with Garlic Breadcrumbs

When I was growing up, my Dad used to create this concoction of macaroni and tomatoes that I honestly loved. I tried to make it for my kids and unfortunately, they did not feel the same way. Macaroni and cheese should have cheese sauce, according to them, so I devised this recipe with a little bit of what they wanted and a little bit of what I wanted. The chopped peppers add a crunchy element to the creamy macaroni and cheese, while the garlic breadcrumbs and tomatoes add elements of flavor that make it a little more interesting. This is a winner in this house.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions and then drain it and place back into pot.

Meanwhile, preheat the oven to 375 degrees F. Lightly spray a 9×13 baking dish with cooking spray and set aside.

In a small bowl, combine together flour, garlic powder, salt, pepper and half and half. Whisk until smooth.

Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in half and half mixture. Once combined, stir in milk. Heat, stirring constantly, until thickened and bubbling. Remove from heat and add shredded cheese. Stir until melted and combined.

To the pasta in the pot, add chopped onion, chopped pepper and drained diced tomatoes.

Pour cheese sauce over and stir until all the pasta is well coated.

Pour mixture into prepared baking pan.

Melt remaining tablespoon of butter in a small bowl in the microwave for 30 seconds. Add 1/2 cup of dry bread crumbs and a couple of shakes of garlic powder (no more than 1/8 tsp). Stir until the bread crumbs are moistened and then sprinkle over the pasta mixture.

Place into oven and bake for 20-30 minutes until bread crumbs have browned a bit and edges are bubbling.

Allow to stand for 5 minutes before serving. Enjoy!

Print Pin

Baked Macaroni & Tomatoes with Garlic Breadcrumbs

Course Main Course

Cuisine American

Keyword Baked, Dinner, Macaroni, Pasta

Ingredients

• 3 cups uncooked elbow macaroni
• 1/3 cup flour
• 1/2 tsp garlic powder, plus more for breadcrumb topping
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups half & half
• 3 tbsp butter, divided
• 1 cup milk
• 2 cups shredded cheese
• 1 can diced tomatoes (14.5 oz), drained
• 1/4 cup chopped onion
• 1 medium bell pepper, chopped (any color)
• 1/2 cup dried breadcrumbs

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and place back into pot.
• Preheat the oven to 375 degrees F. Lightly spray a 9×13 baking dish with cooking spray and set aside.
• In a small bowl, combine together flour, garlic powder, salt, pepper and half and half. Whisk until smooth.
• Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in half and half mixture. Once combined, stir in milk. Heat, stirring constantly, until thickened and bubbling. Remove from heat and add shredded cheese. Stir until melted and combined.
• To the pasta in the pot, add chopped onion, chopped pepper and drained diced tomatoes. Pour cheese sauce over and stir until all the pasta is well coated.
• Pour mixture into prepared baking pan.
• Melt remaining tablespoon of butter in a small bowl in the microwave for 30 seconds. Add 1/2 cup of dry bread crumbs and a couple of shakes of garlic powder (no more than 1/8 tsp). Stir until the bread crumbs are moistened and then sprinkle over the pasta mixture.
• Place into oven and bake for 20-30 minutes until bread crumbs have browned a bit and edges are bubbling. Allow to stand for 5 minutes before serving. Enjoy!