Why You’ll Love this Cozy Mac & Cheese with Tomatoes
When it comes to ultimate comfort food, nothing quite hits the spot like Barefoot Contessa’s Mac & Cheese with Tomatoes. I’m absolutely smitten with how the creamy, cheesy sauce contrasts with the bright acidity of fresh tomatoes. It’s that magical combination of Gruyere and extra-sharp cheddar that creates the most luxurious, velvety texture you can imagine.
You’ll fall in love with how the crusty breadcrumb topping provides the perfect textural contrast to the tender pasta beneath. And can we talk about that hint of nutmeg? It’s the secret ingredient that makes people wonder, “What is that wonderful flavor I’m detecting?” This isn’t your boxed mac and cheese, folks. It’s comfort food elevated to company-worthy status, yet simple enough for a cozy weeknight dinner.
What Ingredients are in Cozy Mac & Cheese with Tomatoes?
Barefoot Contessa’s Mac and Cheese with Tomatoes is a comforting classic that elevates the humble mac and cheese we all grew up with. This copycat recipe brings together creamy cheese sauce with fresh tomatoes for that perfect balance of richness and acidity. The combination of Gruyere and extra-sharp cheddar creates a sophisticated flavor profile that’s still familiar enough to please everyone at your table.
- 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 tablespoon kosher salt
- 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 bread, crusts removed)
- Vegetable oil (for pasta water)
When shopping for these ingredients, quality really matters for the cheese—splurge on good Gruyere and cheddar if you can. The tomatoes should be ripe but firm enough to slice, and I recommend making your own breadcrumbs from good quality white bread rather than using store-bought. The freshness makes a noticeable difference in the texture of that golden, crunchy topping. Grating your own cheese also results in a smoother sauce than using pre-packaged shredded varieties, which often contain anti-caking agents that can affect the texture.
How to Make this Cozy Mac & Cheese with Tomatoes
Start by preheating your oven to 375°F and bringing a large pot of water to boil. Add some kosher salt and a drizzle of vegetable oil to the water, then cook 1 pound of elbow macaroni or cavatappi pasta for 6-8 minutes according to package directions.
While that’s happening, warm 1 quart of milk in a small saucepan—just heat it through, no boiling needed. In a separate 4-quart pot, melt 6 tablespoons of unsalted butter, then add 1/2 cup all-purpose flour and cook over low heat for 2 minutes, whisking constantly. This roux is the secret to creamy mac and cheese, trust me. Slowly whisk in the warm milk and continue cooking for a minute or two until the mixture is smooth and thickened.
Now comes the fun part—adding all that gorgeous cheese! Take the pot off the heat and add 4 cups of grated Gruyere and 2 cups of grated extra-sharp cheddar cheese, along with 1 tablespoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of ground nutmeg. The combination of Gruyere and cheddar creates this nutty, complex flavor that boxed mac and cheese can only dream about. Fold in your drained pasta, making sure every piece gets coated in that velvety cheese sauce.
Then slice up 3/4 pound of fresh tomatoes (about 4 small ones) and gently mix them in—the tomatoes add brightness and acidity that cuts through all that richness. Pour everything into a baking dish and get ready for the finishing touch.
For that irresistible crispy topping, melt the remaining 2 tablespoons of butter and combine it with 1 1/2 cups of fresh white breadcrumbs (from about 5 slices of bread with crusts removed). A high-quality Dutch oven stainless steel pot is perfect for making this dish as it conducts heat evenly and can go right from stovetop to oven. Sprinkle this buttery crumb mixture over the mac and cheese, creating a blanket that will transform into a golden, crunchy crust as it bakes. Pop the dish into your preheated oven and bake until the top is beautifully browned and the cheese is bubbling around the edges, about 30-35 minutes. Let it rest for a few minutes before serving—if you can wait that long with the aroma filling your kitchen.
Cozy Mac & Cheese with Tomatoes Substitutions and Variations
This classic recipe invites personalization, so don’t feel locked into following it exactly as written. I’m all for making substitutions based on what’s in your pantry or personal preferences.
Can’t find Gruyere? Swap in fontina, gouda, or even Swiss cheese for a similar nutty flavor. The sharp cheddar can be replaced with Colby, Monterey Jack, or pepper jack if you’re craving a kick. For a lighter version, try reduced-fat cheese and low-fat milk.
Gluten-free? Use your favorite gluten-free pasta and replace all-purpose flour with rice flour or a gluten-free blend. The breadcrumb topping works beautifully with gluten-free bread or crushed rice cereal.
Feeling adventurous? Add crispy bacon, sautéed mushrooms, caramelized onions, or roasted red peppers for extra depth.
What to Serve with Cozy Mac & Cheese with Tomatoes
While mac and cheese with tomatoes can absolutely stand alone as a comforting main dish, pairing it with complementary sides elevates it to a complete meal. I love to balance the richness with a crisp green salad dressed simply with lemon vinaigrette. The acidity cuts through the creamy cheese sauce perfectly.
For a heartier dinner, roasted vegetables like Brussels sprouts or asparagus provide wonderful textural contrast. Can you imagine those caramelized edges against the velvety pasta? Divine.
When I’m feeling fancy, garlic bread is my go-to—something about the buttery, herbed crunch that makes me weak in the knees. For wine pairings, a crisp Chardonnay or light Pinot Noir complements without overwhelming this Barefoot Contessa classic.
Final Thoughts
After exploring all these delightful serving suggestions, I’m convinced that Barefoot Contessa’s mac and cheese with tomatoes deserves its place in your regular recipe rotation. This comfort food classic, elevated with Ina Garten’s signature touch, hits all the right notes – creamy, cheesy, with that perfect acidic balance from the fresh tomatoes.
What makes this recipe truly special is its versatility. Dress it up for company or keep it casual for a family dinner. The combination of Gruyere and extra-sharp cheddar creates that unmistakable depth of flavor that store-bought versions can never quite capture.