Baked Mac and Cheese with Broiled Tomatoes Recipe Inspired by Martha Stewart
When I cooked Martha Stewart's Baked Mac and Cheese with Broiled Tomatoes, I understood again why I admire her practical approach to comfort food. This baked mac and cheese feels familiar enough for a family supper, yet the deep-red tomato rounds make the casserole look especially inviting when it comes out of the oven. The sauce is lush without tasting one-note: American cheese melts smoothly, sharp cheddar brings tang, and Parmesan adds a savory finish. Cavatappi catches that sauce inside every curl, while buttery panko turns crisp across the top. The tomatoes soften, deepen in flavor under the broiler, and give each rich serving a welcome flash of acidity. The most useful lesson for me was to treat the sauce gently. I added the warm milk little by little, waited until the mixture coated a spoon, and then lowered the heat before whisking in each cheese separately. Cooking the pasta two minutes shy of the package time also matters, because the curls finish tenderizing in the oven instead of becoming soft. I like bringing the baking dish straight to the table while the edges are visibly bubbling. A tomato round on each portion makes the color pop, and a crisp green salad alongside keeps the meal balanced. It is generous, cozy food, but the broiled tomatoes give it enough brightness to feel considered rather than heavy.
Foodmitrecipe
Per 1/6 of casserole
Nutrition for Baked Mac and Cheese with Broiled Tomatoes
- Saturated fat
- 22 g
- Fiber
- 3 g
- Sugars
- 10 g
- Sodium
- 1250 mg
Estimated values. Nutrition values are approximate. More precise calculations will be added in a future update.
How to make Baked Mac and Cheese with Broiled Tomatoes
-
Step 1
Broil the Tomatoes
Heat the broiler. Cut the Roma tomatoes into thick rounds and set them on a broiler-safe baking sheet. Drizzle them with olive oil, then season with kosher salt and black pepper. Broil until the surfaces begin to brown, about 8 minutes. Let the rounds cool a little before assembling the casserole. If working ahead, cover and refrigerate them for up to 1 day.
-
Step 2
Undercook the Cavatappi
Heat the oven to 350°F. Bring a medium pot of well-salted water to a boil and cook the cavatappi until al dente, stopping 2 minutes before the package directions say it should be done. Scoop out 1/4 cup of the pasta water, then drain the pasta. Keep both close by for the sauce.
-
Step 3
Build the Roux
Return the empty pot to medium heat and melt the 3 tablespoons of butter. Once it is foaming, whisk in the flour. Keep whisking until the paste becomes a shade darker, 1 to 2 minutes, without letting it scorch. Add the mustard powder and whisk until evenly dispersed.
-
Step 4
Thicken the Milk Sauce
Pour in the warm milk gradually, whisking as you go so the base stays smooth. Let it reach a boil, then turn the heat down to medium. Cook, stirring often, until the sauce leaves an opaque coating on the back of a spoon, 3 to 4 minutes.
-
Step 5
Melt in the Cheeses
Lower the heat before adding the cheese. Whisk in the American cheese first, then 2 cups of the cheddar, and finally 1 cup of the Parmesan, making sure each addition is fully incorporated before the next goes in. Season the sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Fold in the drained cavatappi and reserved pasta water, then spread everything in an 8-inch baking dish.
-
Step 6
Top and Bake
Combine the panko with the 2 tablespoons of melted butter, the remaining 1/4 cup cheddar, and the remaining 1/4 cup Parmesan. Arrange the broiled tomato rounds over the pasta and scatter the crumb mixture across the surface, including over the tomatoes. Bake at 350°F until the cheese sauce is visibly bubbling, about 30 minutes.
Keep the burner low while the cheeses melt, and wait until one addition is smooth before adding the next; high heat can make an otherwise creamy sauce turn oily or grainy.
Baked Mac and Cheese with Broiled Tomatoes, ready to serve
Serving ideas for Baked Mac and Cheese with Broiled Tomatoes
Choose a presentation that fits the occasion, from relaxed sharing to individual plates.
Family Supper from the Baking Dish
Set the hot 8-inch baking dish on a sturdy trivet and serve at the table with a broad spoon, keeping the crisp panko visible instead of stirring it into the sauce. Aim to place one broiled tomato round on each portion so everyone gets the bright contrast that defines the dish. Shallow bowls or rimmed dinner plates hold the creamy curls neatly. For an everyday family dinner, I would add a plainly dressed green salad with a sharp vinaigrette; its cool crunch and acidity balance the warm, rich casserole without competing with it.
Casual Potluck Centerpiece
For a potluck, present the casserole in the baking dish so the tomato pattern and golden crumb topping arrive intact. Place it near the center of the buffet on a heatproof board, with a wide serving spoon that can reach through the crisp surface and lift the saucy cavatappi underneath. A simple platter of crunchy raw vegetables makes a fresh accompaniment and is easy for guests to share. Because the full recipe makes six servings, it works best for a smaller gathering or as one generous dish among several savory options.
Relaxed Weekend Lunch
Spoon modest portions onto warm white plates so the curved pasta, toasted crumbs, and red tomato are easy to see. Keep each tomato round whole rather than chopping it through the casserole; the bold circle makes even a casual lunch look carefully plated, and diners can cut it into the pasta as they eat. Serve with steamed green beans or lightly dressed salad leaves and cold sparkling water. This presentation suits a relaxed weekend table, where the casserole can be the main course without needing elaborate side dishes.
Let’s cook Baked Mac and Cheese with Broiled Tomatoes together
Check off your ingredients, follow each step, and start the timers when you are ready.
Get everything ready
Step-by-step with timers
Broil the Tomatoes
Heat the broiler. Cut the Roma tomatoes into thick rounds and set them on a broiler-safe baking sheet. Drizzle them with olive oil, then season with kosher salt and black pepper. Broil until the surfaces begin to brown, about 8 minutes. Let the rounds cool a little before assembling the casserole. If working ahead, cover and refrigerate them for up to 1 day.
Undercook the Cavatappi
Heat the oven to 350°F. Bring a medium pot of well-salted water to a boil and cook the cavatappi until al dente, stopping 2 minutes before the package directions say it should be done. Scoop out 1/4 cup of the pasta water, then drain the pasta. Keep both close by for the sauce.
Build the Roux
Return the empty pot to medium heat and melt the 3 tablespoons of butter. Once it is foaming, whisk in the flour. Keep whisking until the paste becomes a shade darker, 1 to 2 minutes, without letting it scorch. Add the mustard powder and whisk until evenly dispersed.
Thicken the Milk Sauce
Pour in the warm milk gradually, whisking as you go so the base stays smooth. Let it reach a boil, then turn the heat down to medium. Cook, stirring often, until the sauce leaves an opaque coating on the back of a spoon, 3 to 4 minutes.
Melt in the Cheeses
Lower the heat before adding the cheese. Whisk in the American cheese first, then 2 cups of the cheddar, and finally 1 cup of the Parmesan, making sure each addition is fully incorporated before the next goes in. Season the sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Fold in the drained cavatappi and reserved pasta water, then spread everything in an 8-inch baking dish.
Top and Bake
Combine the panko with the 2 tablespoons of melted butter, the remaining 1/4 cup cheddar, and the remaining 1/4 cup Parmesan. Arrange the broiled tomato rounds over the pasta and scatter the crumb mixture across the surface, including over the tomatoes. Bake at 350°F until the cheese sauce is visibly bubbling, about 30 minutes.
The story behind Baked Mac and Cheese with Broiled Tomatoes
Recipe notes by Claire
The Detail That Drew Me In
I have always appreciated the way Martha Stewart can take a familiar American casserole and give it one thoughtful detail that changes the whole plate. In this recipe, the broad tomato rounds caught my attention immediately. After cooking it myself, I loved that they were not merely a garnish: broiling them first concentrated their flavor and gave them browned spots before they ever met the pasta. Their red color stayed striking against the golden crumbs, and their gentle acidity made the cheese sauce taste more vivid. It is exactly the kind of practical flourish I hope to find when I cook one of her recipes.
What Happened at My Stove
The sauce came together best when I stopped rushing it. Warm milk blended into the roux more evenly, and the spoon-coating test told me far more than the clock alone. Turning the burner low before adding the cheeses kept the mixture smooth; I whisked in the American cheese, cheddar, and Parmesan in order, waiting for each to disappear before continuing. I was also glad I followed the instruction to save a little pasta water, because it loosened the sauce just enough to coat the cavatappi before baking. On a busier day, I would broil the tomatoes the day before, as the recipe allows, then cover and chill them until assembly.
Watching the Final Bake
The last assembly showed me why every earlier step matters. The slightly firm cavatappi absorbed sauce as the dish baked, while the pre-broiled tomatoes stayed distinct instead of releasing all their moisture over the top. I used the specified 8-inch dish, which kept plenty of sauce around the curls while giving the crumbs room to crisp. At the 30-minute mark, I looked for active bubbles rather than relying on color alone. The best servings included all three layers at once: creamy pasta, softened tomato, and buttery cheese crumbs.