Muir Glen Fire Roasted Tomato Mac N Cheese

Muir Glen Fire Roasted Tomato Mac n Cheese by Ned Bell


Serves 6-8

  • I 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 whole milk
  • 1 cup cream cheese
  • 1/2 cup grated Parmesan
  • 2 cups grated mozzarella or mixed pizza cheese
  • 2 tbsp kosher salt


  • Following the instructions on your box of pasta, cook the pasta until al dente, drain, cool and set aside.
  • In a medium/large size pot over medium heat melt the butter until bubbling.
  • Add the flour and stir constantly with a wooden spoon until blended, ‘cook out’ the flour for 2 minutes stirring constantly
  • 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.
  • Once the milk is added into the butter and flour you will have a thick golden white sauce.
  • Turn the heat down to just below medium and add the cream cheese. Stir to incorporate/melt.
  • 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.
  • Stirring constantly and gently to blend/incorporate everything together.
  • Once finished, turn off the heat and add your cooked pasta.
  • Mix the sauce and the cooked pasta well, pour into a medium/large sized casserole dish
  • In a pre heated 400° degree oven bake the pasta until bubbling and golden brown.
  • Approx 35 mins.