Gratineed Macaroni and Cheese With Tomatoes

READY IN: 55mins
Recipe by WiGal

My favorite macaroni and cheese but I love thyme!

Top Review by diner524

This is so yummy, better then the version I grew up on, sorry Mom!!! Ours was just the cheddar cheese, tomatoes, salt and pepper with the pasta. I wasn't sure if I would like the crouton type of topping, as I don't care the breadcrumb topping (to me it dries it out), but I really loved the flavor and texture of the croutons. I took photo's but was glad to see there was already wonderful photo's from Lori Mama. I let my butter broown too much, so I didn't have that vibrant orange color in my sauce. Thanks for posting a great recipe. Made for 123 Tag Game.

Ingredients Nutrition


  1. Bring a large pot of water to a boil.
  2. Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
  3. Preheat oven to 350 degrees.
  4. Drain and rinse macaroni.
  5. Butter a 9 X 13 inch pan or 3 quart casserole; set aside.
  6. Melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
  7. Heat milk in a sauce pan over medium heat until warm.
  8. Heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
  9. Add flour, cook, whisking 1 minute.
  10. Whisk in warm milk a little at a time.
  11. Cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
  12. Remove milk mixture from heat.
  13. Add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
  14. Stir pasta and tomatoes into cheese sauce.
  15. Pour into buttered dish; sprinkle with bread topping.
  16. Bake until bubbly and golden, about 30 minutes.
  17. Let cool slightly before serving.

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