Baked mac and cheese recipe with fire roasted tomatoes served in a glass casserole dish.

Muir Glen Fire Roasted Tomato Mac N’ Cheese by Ned Bell

  • 6 Servings

Ingredient List

  • 1 can Muir Glen™ Fire Toasted Tomatoes
  • 1/ 500 gram box of your favourite short pasta (Elbows, Shells, Penne, Fusilli)
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 litre milk
  • 1 cup cream cheese
  • 1/2 cup grated Parmesan
  • 2 cups grated mozzarella or mixed pizza cheese
  • 2 tbsp kosher salt


  1. Following the instructions on your box of pasta, cook the pasta until al dente, drain, cool and set aside.
  2. In a medium/large size pot over medium heat melt the butter until bubbling.
  3. Add the flour and stir constantly with a wooden spoon until blended, ‘cook out’ the flour for 2 minutes stirring constantly.
  4. Slowly start adding the milk, 1 cup at a time, stirring with the wooden spoon to incorporate, add all the milk in 3-4 stages.
  5. Once the milk is added into the butter and flour you will have a thick golden white sauce.
  6. Turn the heat down to just below medium and add the cream cheese. Stir to incorporate/melt.
  7. Once the cream cheese is completely mixed in add the grated Parmesan and Mozzarella cheese or pizza cheese mix -also add the can of Fire Roasted Muir Glen Tomatoes.
  8. Stirring constantly and gently to blend/incorporate everything together.
  9. Once finished, turn off the heat and add your cooked pasta.
  10. Mix the sauce and the cooked pasta well, pour into a medium/large sized casserole dish.
  11. In a pre heated 400° degree oven bake the pasta until bubbling and golden brown. Approx 35 mins.