Baked Macaroni with Stewed Tomatoes
This old-fashioned baked macaroni with stewed tomatoes combines tender elbow noodles, juicy tomatoes, creamy cheddar cheese, and a buttery golden breadcrumb topping. It is an easy, nostalgic casserole for Sunday dinners, potlucks, and holiday meals.
- Prep Time: 15 minutes
- Additional Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 ounces elbow macaroni
- 2 cans (14.5 ounces each) stewed tomatoes, undrained
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cups freshly shredded sharp cheddar cheese, divided
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¾ cup plain breadcrumbs
Instructions
- Preheat the oven to 350°F. Lightly butter a 12-inch cast-iron skillet or a 9-by-13-inch baking dish.
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook it for two minutes less than the package directions. The pasta should remain slightly firm. Drain well and set aside.
- Pour the stewed tomatoes and their juices into a bowl. Use kitchen shears or a wooden spoon to break any large tomato pieces into smaller, bite-sized pieces.
- Melt three tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for one minute, stirring continuously.
- Slowly pour in the milk while whisking. Cook for three to five minutes, stirring frequently, until the sauce begins to thicken.
- Remove the saucepan from the heat. Add the onion powder, garlic powder, salt, black pepper, and two cups of shredded cheddar cheese. Stir until the cheese has melted and the sauce is smooth.
- Fold the cooked macaroni and stewed tomatoes into the cheese sauce. Stir gently until the pasta and tomatoes are evenly coated.
- Transfer the macaroni mixture to the prepared cast-iron skillet. Sprinkle the remaining cup of cheddar cheese evenly over the top.
- Melt the remaining tablespoon of butter. Combine it with the breadcrumbs, then sprinkle the mixture over the casserole.
- Bake uncovered for 25 to 30 minutes, or until the macaroni is bubbling around the edges and the topping is golden brown.
- Remove the skillet from the oven and allow the baked macaroni to rest for 10 minutes before serving.
Notes
- Cook the macaroni slightly under al dente so it does not become mushy while baking.
- Do not completely drain the stewed tomatoes. Their juices add flavor and prevent the casserole from becoming dry.
- Break large tomatoes into smaller pieces so they distribute evenly throughout the macaroni.
- Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Place the cast-iron skillet on a sheet pan before baking to catch any sauce that bubbles over.
- For a softer top, leave off the breadcrumbs and use only the remaining shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a splash of milk before reheating if the macaroni appears dry.