Paula Deen Tomato Basil Mac and Cheese Mini Casseroles

Paula Deen tomato basil mac and cheese mini casseroles take about 1 hour with elbow macaroni, sharp cheddar and grape tomatoes to make a creamy, crunchy-topped baked appetizer. Try this easy baked mac and cheese for potluck night, game day or Sunday dinner, since it's make-ahead, single-serving comfort food.

Stir the cheese into the hot milk sauce until it turns thick and creamy before the macaroni goes in. Skip that and the sauce stays thin, so the casserole bakes up watery instead of rich.

Paula tops the dish with panko mixed with fresh parsley, which gives you a green-flecked, crunchy crust that plain breadcrumbs won't. Halved grape tomatoes and fresh basil go in at the end, so they stay bright and juicy instead of cooking down to mush.

Paula Deen Tomato Basil Mac and Cheese Mini Casseroles

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

760

kcal

A smooth cheddar sauce coats tender elbow macaroni, with juicy tomatoes and basil folded through. Baking turns the panko and parsley top crisp and golden while the middle stays bubbly and creamy.

Ingredients

• 1 lb elbow macaroni
  

• 3 tablespoons unsalted butter
  

• 1/2 cup all purpose flour
  

• 4 cups milk
  

• 3 cups sharp cheddar cheese
  

• 1 1/2 cups halved grape tomatoes
  

• 1/4 cup chopped fresh basil
  

• 1 teaspoon salt
  

• 1 cup panko breadcrumbs
  

• 1/4 cup chopped fresh parsley
  

Directions

• Heat the oven: Preheat the oven to 400°F. Then spray a 13 by 9-inch baking dish with cooking spray.
• Cook the pasta: Cook 1 lb elbow macaroni until tender, then drain it well. While it cooks, stir 1 cup panko breadcrumbs and 1/4 cup chopped fresh parsley together in a small bowl and set it aside.
• Make the sauce base: Melt 3 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in 1/2 cup all purpose flour, stirring constantly so it doesn't clump.
• Add the milk: Pour in 4 cups milk gradually, whisking the whole time. Keep stirring until the sauce turns smooth.
• Melt in the cheese: Add 3 cups sharp cheddar cheese and keep stirring. Once the sauce is thick and creamy, it's ready for the pasta.
• Combine everything: Fold in the macaroni, 1 teaspoon salt, 1 1/2 cups halved grape tomatoes and 1/4 cup chopped fresh basil. Then spoon the mixture into the prepared baking dish.
• Top and bake: Sprinkle the reserved panko and parsley mixture over the top. Bake for about 25 minutes, until the crumbs are golden and the edges bubble.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these in individual ramekins instead of one dish?

Yes, ramekins give you true mini casseroles and more crunchy topping per serving. Fill them evenly, set them on a sheet pan and check them a few minutes early, since smaller portions bake faster.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for a few days. Reheat them in a 350°F oven until hot, because the microwave softens the panko top.

Can I assemble it ahead of time?

You can make the pasta and sauce a day ahead, but hold off on the panko until you bake it. Cold macaroni soaks up some of the sauce, so stir in a splash of milk before it goes in the oven.

Can I use a different cheese?

Sharp cheddar gives the strongest flavor here, so I'd keep it as the main cheese. You can swap in a little Monterey Jack for part of it if you want a milder, stretchier sauce.

Why did my cheese sauce turn grainy?

Grainy sauce usually means the heat was too high when the cheese went in. Keep the pan on medium and stir constantly, and the cheese melts smoothly into the milk.