Tomato and Herb Macaroni and Cheese

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Tomato Macaroni and Cheese

We’re finally easing into that part of summer where tomatoes are ripe and sweet and plentiful. Which to me is a blank check for cooking. In the winter, you’re lucky to find a good tomato at all – which makes me stingy with them.

And when you put the pressure of knowing how they’re grown into the equation – well, let’s just say that it’s rare for me to cook with them from November through May.

But now it’s late summer! There’s tomatoes aplenty, and it’s time to play.

So on a recent overcast and delightfully chilly day, I decided to use the bounty of August to create a fall comfort food – macaroni and cheese.

The creamy cheddar sauce was filled with fresh herbs and the whole thing was topped with summer tomatoes and crunchy panko.

Hello, Tomato Season. It’s nice to see you. (Also, don’t forget you can freeze tomatoes too!)

 

Tomato and Herb Macaroni and Cheese
Tomato and Herb Macaroni and Cheese
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Nutrition Facts
Tomato and Herb Macaroni and Cheese
Amount Per Serving
Calories 447 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg 30%
Sodium 444mg 19%
Potassium 145mg 4%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 14g 28%
Vitamin A 26%
Vitamin C 9%
Calcium 14%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 40 minutes
Servings
servings
Ingredients
  • 1 box of elbow macaroni 12 oz.
  • 1 tablespoon unsalted butter
  • 1 small red onion diced
  • 2 cups whipping cream
  • 1 bag extra sharp cheddar cheese 8 oz.
  • 3/4 cup shredded parmesan divided
  • 1 teaspoon dijon mustard
  • 1 large tomato
  • 1/2 cup panko
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons fresh dill roughly chopped
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 40 minutes
Servings
servings
Ingredients
  • 1 box of elbow macaroni 12 oz.
  • 1 tablespoon unsalted butter
  • 1 small red onion diced
  • 2 cups whipping cream
  • 1 bag extra sharp cheddar cheese 8 oz.
  • 3/4 cup shredded parmesan divided
  • 1 teaspoon dijon mustard
  • 1 large tomato
  • 1/2 cup panko
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons fresh dill roughly chopped
Tomato and Herb Macaroni and Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Tomato and Herb Macaroni and Cheese
Amount Per Serving
Calories 447 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg 30%
Sodium 444mg 19%
Potassium 145mg 4%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 14g 28%
Vitamin A 26%
Vitamin C 9%
Calcium 14%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil and add pasta. Cook until just al dente, about 7-8 minutes. Drain and reserve.
  3. While the pasta cooks, saute the onion in butter over medium heat in a small saucepan until softened, about 5 minutes. Add the cream, and stir constantly until hot but not boiling. Add the cheddar one handful at a time and stir well. When the cheese has melted add another handful, and continue until all of the cheddar is gone. Add ½ cup parmesan, and stir well until melted. Add the mustard and herbs and stir well.
  4. Spoon the pasta into a casserole dish, and pour the cheese sauce over it. Top with tomatoes, panko, and the reserved parmesan. Bake until bubbly, about 30 minutes.
Recipe Notes

Calories per serving: 400

Fat per serving: 20.8g

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