Baked Macaroni & Tomatoes is packed with tender elbow macaroni, bell peppers and diced tomatoes baked together in a delicious creamy sauce.
Baked casseroles are great comfort foods and this one, full of macaroni, tomatoes and a cheesy sauce to tie it all together is one of our favorites.
Hearty and satisfying, it’s a meal that is great for a busy family and the leftovers are delicious the next day too!
What You’ll Need to Make Baked Macaroni & Tomatoes
- Uncooked Elbow Macaroni – While we love to make this meal with elbow macaroni. you can use any small tubular pasta. Penne pasta, small shells or Cavatappi will all work for catching and holding the sauce.
- Flour – We prefer to use all purpose flour for best results.
- Pantry Spices – Garlic powder, salt & pepper.
- Half & Half – If you don’t have half and half, you can use evaporated milk in an equal amount.
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Milk – We use whole milk but skim milk or 2% milk may be used instead.
- Shredded Cheese – While any variety may be used. We prefer Sharp Cheddar or Cheddar Jack.
- Diced Tomatoes – One can, 14.5 oz, drained as much as possible.
- Onion – We use yellow onion but white onions, sweet onions, red onions, or even shallots may be used instead.
- Bell Pepper – Any color, medium sized, seeded and chopped.
- Dried Breadcrumbs – Used for topping, they add some texture and a little hint of garlic to the macaroni and tomatoes.
How to Make Baked Macaroni & Tomatoes with Garlic Breadcrumbs
Hearty pasta meals are great for feeding a crowd or as a weeknight meal for a busy family. Using pantry staples like elbow macaroni and canned diced tomatoes, this easy dinner can be made up ahead of time and baked when it is convenient.
The chopped peppers add a crunchy element to the creamy macaroni and cheese, while the garlic breadcrumbs and tomatoes add little pops of flavor that make the casserole just a little more interesting.
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.
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 flour, 1/2 tsp of garlic powder, salt, pepper and half and half. Whisk until mostly smooth.
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the half and half mixture and once combined, stir in the milk.
Heat, stirring constantly, until thickened and bubbling.
Remove from heat and add shredded cheese. Stir until the cheese has melted.
Add the chopped onion, chopped pepper, and drained diced tomatoes into the pot with the cooked macaroni then pour the cheese sauce over the top.
Stir until all of the pasta is well coated. Pour the mixture into the prepared 9×13 baking pan and set aside.
Melt remaining tablespoon of butter in a small bowl in the microwave for 30 seconds. Add bread crumbs and remaining 1/4 tsp garlic powder. Stir until the bread crumbs are moistened.
Sprinkle evenly over the pasta. Bake for 25-30 minutes until bread crumbs have browned a bit and edges are bubbling.
Remove from oven and allow to stand for 5 minutes before serving. Enjoy!
Frequently Asked Questions
This meal can be served with a simple salad, garlic toast, or roasted / steamed vegetables like asparagus, broccoli or green beans.
If you want to make this meal to freeze and enjoy later, you should assemble it and freeze it before baking. Then, when you’re ready, bake at 375 degrees F for 60 minutes covered with foil then uncover and bake for 15 minutes more until slightly browned on top and bubbly on the edges.
When stored properly in the refrigerator in a covered container, leftovers will stay good for 3-5 days.
Other Comfort Food Recipes You May Like
Tourtiere (French Canadian Meat Pie) – a savory and hearty comfort food of spiced meat in a flaky pastry crust.
Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Dutch Oven Chicken Pot Pie and Biscuits – a hearty and satisfying one pot meal.
Easy Weeknight White Chicken Chili – a simple and creamy slow cooker family favorite!
One Pan Egg Roll Bowl – family friendly, quick and easy!
Baked Macaroni & Tomatoes with Garlic Breadcrumbs
Ingredients
- 3 cups uncooked elbow macaroni
- 1/3 cup flour
- 3/4 tsp garlic powder, divided
- 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 onion chopped
- 1 cup bell pepper medium sized, chopped
- 1/2 cup dried breadcrumbs
Instructions
- 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.
- 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 flour, 1/2 tsp of garlic powder, salt, pepper and half and half. Whisk until mostly smooth.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the half and half mixture and once combined, stir in the milk. Heat, stirring constantly, until thickened and bubbling.
- Remove from heat and add shredded cheese. Stir until the cheese has melted.
- Add chopped onion, chopped pepper, and drained diced tomatoes into the pot with the cooked macaroni then pour the cheese sauce over the top. Stir until all of the pasta is well coated.
- Pour the mixture into the prepared 9×13 baking pan and set aside.
- Melt remaining tablespoon of butter in a small bowl in the microwave for 30 seconds. Add bread crumbs and remaining 1/4 tsp garlic powder. Stir until the bread crumbs are moistened. Sprinkle evenly over the pasta.
- Bake for 25-30 minutes until bread crumbs have browned a bit and edges are bubbling. Remove from oven and allow to stand for 5 minutes before serving. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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