Why You’ll Love this Cozy Mac & Cheese with Tomatoes
Who can resist the ultimate comfort food that combines creamy, cheesy goodness with bright, juicy tomatoes? I’m talking about Barefoot Contessa’s perfect marriage of rich, velvety cheese sauce with the subtle acidity of fresh tomatoes.
The Gruyere brings a nutty depth while sharp cheddar delivers that classic mac and cheese tang we crave on chilly evenings. Those roasted tomatoes on top? They cut through the richness, creating the most balanced bite imaginable.
What makes this recipe truly special is the contrast between the crunchy breadcrumb topping and the silky pasta underneath. It’s sophisticated enough for company but comforting enough for a weeknight dinner. Trust me, once you try this elevated version, regular mac and cheese might never satisfy you again.
What Ingredients are in Cozy Mac & Cheese with Tomatoes?
The Barefoot Contessa’s Mac and Cheese with Tomatoes is comfort food perfection, combining creamy cheese sauce with fresh tomatoes for a delightful contrast. This copycat recipe stays true to Ina Garten’s original while bringing all those cozy, homey flavors to your table.
The combination of Gruyere and extra-sharp cheddar creates that perfect cheese pull we all crave, while the fresh tomatoes add a bright, acidic note that cuts through the richness.
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi pasta
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp cheddar cheese, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (about 4 small)
- 1 1/2 cups fresh white breadcrumbs (from 5 slices, crusts removed)
When shopping for this recipe, quality really matters for a few key ingredients. First, buy blocks of cheese and grate them yourself—pre-shredded cheese contains anti-caking agents that can make your sauce grainy. And those tomatoes? Look for ripe, in-season ones for the best flavor. They’ll provide that perfect juicy contrast to the creamy mac and cheese.
For the breadcrumbs, you can absolutely use store-bought if you’re in a pinch, but freshly made ones create that perfect golden, crispy topping that makes this dish so special.
How to Make this Cozy Mac & Cheese with Tomatoes
To begin this comforting classic from the Barefoot Contessa, preheat your oven to 375°F and bring a large pot of water to a boil. Add kosher salt and a drizzle of vegetable oil to the water before adding 1 pound of elbow macaroni or cavatappi pasta. Cook according to package directions, usually 6 to 8 minutes, until al dente.
While the pasta bubbles away, warm 1 quart of milk in a small saucepan—just warm it, mind you, no boiling needed. In a separate 4-quart pot, melt 6 tablespoons of unsalted butter and whisk in 1/2 cup of all-purpose flour, cooking this roux over low heat for about 2 minutes. The mixture should look like wet sand, but don’t worry, it transforms beautifully.
Now for the magic moment—slowly pour the warm milk into your butter-flour mixture while whisking constantly. This prevents lumps, which nobody wants in their dreamy mac and cheese. Cook this velvety béchamel sauce for another minute or two until it thickens nicely. Off the heat, fold in 4 cups of grated Gruyere cheese and 2 cups of extra-sharp cheddar cheese until melted and smooth. Season this luscious cheese sauce with 1 tablespoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of ground nutmeg for that special something.
Gently fold in your drained pasta, making sure every nook and cranny gets coated with that glorious cheese sauce. The 3/4 pound of fresh tomatoes (about 4 small ones) should be sliced and arranged on top of the pasta mixture after you’ve transferred everything to a baking dish.
For the perfect golden crown on your mac and cheese, mix 1 1/2 cups of fresh white breadcrumbs (from about 5 slices of bread with crusts removed) with the remaining 2 tablespoons of melted butter. For best results, prepare this dish in a premium cast iron cookware that distributes heat evenly and creates a perfectly crispy crust. Sprinkle this buttery crumb mixture over the tomato-topped pasta and bake until the top is beautifully browned and the sauce is bubbly around the edges—about 30 to 35 minutes. The contrast between the creamy, cheesy pasta, the slightly acidic tomatoes, and the crispy breadcrumb topping? Pure comfort food perfection. Let it rest for a few minutes before serving, if you can resist diving right in.
Cozy Mac & Cheese with Tomatoes Substitutions and Variations
While this dreamy mac and cheese recipe is perfect as-is, you’ll be happy to know it welcomes creative tweaking based on what’s in your pantry. Can’t find Gruyère? Substitute with fontina or Swiss cheese for that nutty flavor profile. Cavatappi pasta makes those delightful little cheese pockets, but penne or shells work beautifully too.
For a healthier twist, I recommend swapping half the pasta with roasted cauliflower florets. Want more protein? Fold in some crispy bacon bits or diced ham before baking. Gluten-free friends aren’t left out—simply use your favorite GF pasta and replace the all-purpose flour with rice flour for the roux.
The breadcrumb topping can be elevated with herbs like thyme or rosemary, or even crushed butter crackers for extra indulgence.
What to Serve with Cozy Mac & Cheese with Tomatoes
Finding the perfect side dish for this decadent mac and cheese can elevate your comfort food experience from merely satisfying to absolutely sublime. I always lean toward crisp, green contrasts that cut through the richness – a simple arugula salad with lemon vinaigrette works wonders here.
For protein additions, consider serving alongside roasted chicken thighs or a perfectly seared steak. The savory meat flavors complement the creamy pasta beautifully.
When I’m craving vegetables, roasted Brussels sprouts with a touch of balsamic glaze or steamed broccoli make ideal companions. Their slight bitterness balances the cheesy goodness.
And don’t overlook the power of good bread – a crusty baguette or garlic bread provides the perfect vehicle for scooping up any remaining cheese sauce. Divine, really.
Final Thoughts
Now that we’ve covered the perfect accompaniments, let’s wrap up this culinary journey. Barefoot Contessa’s mac and cheese with tomatoes isn’t just a recipe—it’s comfort in a casserole dish. The creamy combination of Gruyere and sharp cheddar, topped with those roasted tomatoes and crispy breadcrumbs, creates something truly magical.
What I love most about this dish is its versatility. You can dress it up for company or keep it casual for a family dinner. The contrast between the creamy pasta and the slight acidity of the tomatoes elevates this beyond ordinary mac and cheese.
Can you think of anything more satisfying on a chilly evening? This is the kind of recipe that becomes part of your regular rotation, the one friends always request when they visit.
