MacAroni, Cheese & Tomatoes

This is comfort food stripped down to the essentials. Elbow macaroni, cheddar cheese, and canned tomatoes get mixed together with basil, mustard, and pepper, then baked under a layer of crushed cornflake crumbs until bubbly and golden. No cream sauce, no roux, no fuss.

The tomatoes do the work that a bechamel would in a fancier mac and cheese. Their juice keeps the pasta moist during baking while the acid brightens the cheddar and prevents that heavy, one-note richness. Breaking them up in their juice creates a chunky sauce that coats every elbow.

The prepared mustard is a small addition that punches above its weight. It sharpens the cheese flavor and adds a subtle tang. Sized for two servings, this is the perfect small-batch casserole when you don’t need a full 9×13 pan.

Kitchen Tips

• Break up the canned tomatoes with a fork right in the casserole dish. No need to dirty a separate bowl.
• Don’t over-stir once the cheese is added. You want pockets of melted cheddar, not a uniform orange paste.
• Crushed cornflakes give a crunchier topping than bread crumbs, but either works. Sprinkle them on just before baking.
• Watch for bubbling around the edges. That’s your sign it’s done.

Variations

• Use dillweed instead of basil for a completely different herb profile that pairs well with cheddar and tomato.
• Add diced green chilies to the tomatoes for a Southwestern kick.
• Top with a handful of grated Parmesan along with the cornflake crumbs for extra savory crunch.