I remember the first time I had this dish. It was the absolute best mac and cheese I had ever had. My mother-in-law made it when my husband and I were visiting for dinner. I asked her for her recipe on the spot. She took some time and hand wrote it for me. I still have that recipe card. I’ve made some adjustments based on my personal preferences and added a panko bread crumb topping. I have made it so many times since then and always with rave reviews. The tomato and red onion add so much flavor to it. It’s definitely the ultimate adult mac and cheese. Here are some pictures that are bound to convince you to make this and when you do, please, let me know what you think!
Tomato and Red Onion Macaroni and Cheese
Course: Main, EntréeCuisine: AmericanDifficulty: Easy, Intermediate6
servings20
minutes40
minutes1
hourIngredients
1 lb elbow macaroni or penne pasta
8 tbsp butter, divided
4 tbsp unbleached all-purpose flour
3/4 tsp salt, divided
3/4 tsp black pepper, divided
2 cups whole milk
8 oz Monterey Jack cheese, shredded
8 oz sharp cheddar cheese, shredded
2 medium tomatoes, chopped
1 small red onion, sliced
2/3 cup panko bread crumbs
2 tbsp extra-virgin olive oil
4 tbsp grated Parmesan cheese
Directions
- Preheat the oven to 350 degrees Fahrenheit. Cook the elbow macaroni according to the package directions.
- Béchamel sauce: In a small saucepan, melt 4 tbsp butter. Whisk in the all-purpose flour, 1/2 tsp salt and 1/2 tsp pepper. Cook for about 2 minutes, stirring constantly, until the paste cooks and bubbles slightly but do not let it brown. Slowly add the milk cooking and stirring until the sauce is thick and bubbly.
- Add the drained elbow macaroni, 4 tbsp butter, Béchamel sauce, shredded cheese, tomato, and red onion to the (now empty) pan the elbow macaroni was cooked in and stir it together.
- Pour this mixture into a greased casserole dish. Alternatively, you can leave it in the pan if it’s an oven safe dish. Cover the dish with either an oven safe lid or foil. Bake for 30 minutes until the cheese bubbles.
- Panko topping: In a small skillet, stir the panko, extra-virgin olive oil, 1/4 tsp salt, and 1/4 tsp pepper until the panko is evenly moistened. Cook the mixture over medium heat, stirring frequently, until it’s evenly browned, about 3 to 4 minutes. Remove from the heat and stir the Parmesan cheese into the panko mixture. Sprinkle over the macaroni and cheese.
Notes
- You can store this dish in the refrigerator in an airtight container for 3-5 days.
- You can also freeze this dish in a freezer safe dish for three months.
