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Looking for a comforting dish that combines the rich creaminess of mac and cheese with a tangy twist? This Creamy Mac and Cheese Bake with Tomato Sauce is your go-to comfort food that elevates the classic dish to new heights. Creamy cheese, tender pasta, and a zesty tomato topping come together in a baked dish that’s perfect for weeknight dinners or cozy gatherings. Get ready to indulge in this crave-worthy creation!
Why You’ll Love This Recipe
This dish is a delightful fusion of flavors and textures, making it a family favorite. The creamy base paired with the fresh tomato sauce creates a mouthwatering experience that will keep you coming back for more.
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- Decadent Creaminess: A rich cheese sauce envelops every elbow of macaroni.
- Easy to Prepare: Simple steps make this a stress-free meal.
- Versatile Dish: Perfect for lunch, dinner, or a potluck gathering.
- Comforting Flavor: A nostalgic dish that warms the soul.
Ingredients
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 1 cup tomato sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Creamy Mac and Cheese Bake
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, combine the heavy cream, milk, garlic powder, onion powder, salt, and pepper. Stir until heated through but not boiling.
- Add the shredded cheddar cheese and Parmesan cheese to the saucepan, stirring until melted and smooth.
- Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated.
- Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
- Spread the tomato sauce evenly over the mac and cheese.
- Sprinkle the breadcrumbs on top, ensuring an even layer across the dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Tips for the Best Results
- For extra creaminess, consider adding a splash of sour cream or cream cheese to the cheese sauce.
- Use a blend of cheeses for a more complex flavor; mozzarella or gouda works beautifully.
- Ensure your breadcrumbs are evenly distributed for a consistent crunch on top.
Easy Variations
- Add cooked bacon or diced ham for a meaty twist.
- Toss in some steamed broccoli or spinach for a veggie boost.
- Spice it up with a dash of hot sauce or red pepper flakes for a kick.
What to Serve With It
- A fresh garden salad to balance the richness of the mac and cheese.
- Garlic bread for a satisfying crunch.
- Roasted vegetables for a healthy side option.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish at 350°F (175°C) until warmed through, about 15-20 minutes. For a quicker option, microwave in short intervals until hot.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 1 cup tomato sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, combine the heavy cream, milk, garlic powder, onion powder, salt, and pepper. Stir until heated through but not boiling.
- Add the shredded cheddar cheese and Parmesan cheese to the saucepan, stirring until melted and smooth.
- Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated.
- Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
- Spread the tomato sauce evenly over the mac and cheese.
- Sprinkle the breadcrumbs on top, ensuring an even layer across the dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
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Notes: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
