Entree, Food, Pasta, Recipes

Tri-Color Mac and Cheese with Oven-Dried Cherry Tomatoes and Prosciutto

Tri -Color Mac and cheese Ronit PensoVery few people don’t like Mac and Cheese, and yet, it’s sad to see so that many people still consider the commercial version an option. Homemade Mac and Cheese is actually quite easy to make and the result will always be so much better than any commercial type.
In the version I have here for this classic dish, I’ve made a few changes and added some flavorful additions. The first is the use of Tri-Color Rotini pasta, instead of the traditional elbow pasta, both for added color, and for it’s ability to hold the sauce better.
Other additions were whole grain mustard, nutmeg and cayenne in the sauce, and prosciutto and homemade oven-dried cherry tomatoes in the pasta mixture. They all added their unique flavors and textures to the dish.
You can add other flavorings, as long as you remember that the dish is only as good as the cheeses you put in it. Use this recipe as is, or as a base for creating your own version, and enjoy.

* I highly recommend buying the cheese in a block and grate it, or chop it finely in a food processor before using. (Adding a bit of flour when chopping, prevents the cheese from sticking together.) The result will always be better than when using store bought pre-grated cheese.
* Other recommended cheeses for the dish are: aged Cheddar, Monterrey Jack, or, for a bit of spiciness, Pepper Jack, or a mix of them.
* Good quality store bought sun-dried tomatoes can be used instead of the oven dried ones shown here. However, it’s good to remember that making oven-dried cherry tomatoes is really effortless, and by preparing them at home you can use different types of cherry tomatoes, as I’ve done here.

Makes: 6
Prep time: 30 minutes
Baking time: 20 minutes

1 package (12oz, 340 grams) Tri-Color Rotini pasta
For the pan
2 Tbs butter, soft
2 Tbs breadcrumbs
For the cheese sauce
½ stick (55 grams) butter
¼ cup flour
3 cups whole milk, at room temperature
1 Tbs whole grain Dijon mustard
3 cups coarsely grated cheeses (I used Gruyère, Parmesan and Pecorino)
1 cup oven-dried cherry tomatoes (or sun-dried tomatoes, roughly chopped)
3 oz (90 grams) Prosciutto, roughly chopped
Salt and freshly ground black pepper to taste
1/8 tsp freshly grated nutmeg
Pinch cayenne

1. Cook the pasta in plenty of boiling water, until it is cooked through, about 8 minutes, or as directed on the package. Drain and keep on the side.
Tri-color Mac and Cheese Ronit PensoTri-color Mac and Cheese Ronit Penso
2. Meanwhile, preheat the oven to 375F (190C). Butter the pan and sprinkle the bottom with 1 Tbs of the breadcrumbs.
Tri-color Mac and Cheese Ronit PensoTri-color Mac and Cheese Ronit Penso
3. Prepare the cheese sauce: melt the butter in a wide pot over medium heat. Add the flour and whisk to incorporate. Add the milk, while whisking continuously to prevent lumps. Cook for 1-2 minutes until the sauce thickens. Add the cheeses, salt, pepper and mustard and mix well. Cook for 2 minutes, mixing gently, to melt the cheeses.
Tri-color Mac and Cheese Ronit PensoTri-color Mac and Cheese Ronit PensoTri-color Mac and Cheese Ronit PensoTri-color Mac and Cheese Ronit Penso Tri-color Mac and Cheese Ronit PensoTri-color Mac and Cheese Ronit Penso
4. Turn off the heat and add the dried tomatoes and prosciutto. Mix gently and add the drained cooked pasta, nutmeg and cayenne . Transfer the mixture into the prepared pan. Sprinkle the rest of the breadcrumbs on top.
tri color mac and cheese Ronit Pensotri color mac and cheese Ronit Penso
5. Bake for about 20 minutes, or until the breadcrumbs are golden and crisp. Let rest for 2-3 minutes before serving.
tri color mac and cheese Ronit Pensotri color mac and cheese Ronit Penso
tri color mac and cheese Ronit Penso


Oven-Dried Cherry Tomatoes
The process is very simple: preheat the oven to 200F (100C), cut the tomatoes in half and arrange them in one layer on a baking sheet lined with baking paper. Sprinkle with a bit of coarse salt and place in the oven for 2-3 hours, or until the tomatoes are dried but are still a bit moist. Keep in a loosely covered container and use within 7-10 days. Since Cherry tomatoes are available year round, I don’t see the point in making a huge amount. However, if you end up with more than you can use in a short time, place the dried tomatoes in a jar, add olive oil to cover and cover tightly. Keep in a cool dark place for 1-2 months.

oven dried cherry tomatoes Ronit Penso
Oven Dried Cherry Tomatoes Ronit PensoOven Dried Cherry Tomatoes Ronit Penso Oven Dried Cherry Tomatoes Ronit Pensooven-dried tomatoes Ronit Penso Oven Dried Cherry Tomatoes Ronit PensoOven Dried Cherry Tomatoes Ronit Penso

29 thoughts on “Tri-Color Mac and Cheese with Oven-Dried Cherry Tomatoes and Prosciutto”

  1. Lookin’ good! I LOVE mac and cheese, and eat it often with all kinds of add ins. Yours look particularly scrumptious. Lazy me – I’ve taken to using my “secret ingredient” (the tomato pesto) as an add in to so many things. The uptick in flavor is palpable! I put it into a split pea and lentil soup yesterday. Turns out that is a great combination of pulses – much better than either alone, which is what I usually do. Had to take away the ladle from the pot to keep it all from disappearing in one sitting. Plenty left for today!

    Virtual hugs,



      1. The raw material for home-dried tiny tomatoes is quite expensive here. The jars of pesto are frequently on sale, so I have three in the pantry. It doesn’t take much to add some “body”, but granted, there are no big “bite-able” pieces to munch on. I gave away my good Excaliber dehydrator years ago. There is a small one around somewhere that fell on me from a friend, but I’ve never used it.


  2. Now that is a colorful and beautiful mac n’cheese! I love your use of tri-color pasta, but then adding the tomatoes [which are also a beautiful array of colors] really kicks it up a notch! Love your trio of cheeses too 🙂


    1. Thank you, Nancy! 🙂
      You have an observant eye – I didn’t even notice I used a “trio” of cheeses as well! Guess I was in a “Tri” mode all the way…
      I find that the dried tomatoes somehow “cut” the fat with their mild acidity.
      There are endless variation to this dish – which I guess is what makes it so popular. 🙂


  3. If they ever figured a way to get this mac & cheese into a box, Ronit, the company would make billions. It sounds so tasty and I love that you included prosciutto in it. I like to add pancetta, though I’ve never tried to add tomatoes. Love the idea of drying them before adding them to the dish. Yeah, a box mac can in no way compare. 🙂


    1. Thank you John, it’s always a pleasure to have your feedback. 🙂
      I really enjoyed “playing” with this dish, and would probably keep on changing it (as much as it sounds funny, I hardly ever follow recipes to the letter, not even my own..:) ), so I will definitely try pancetta next time.
      I will, however, keep the oven-dried cherry tomatoes in, as I really liked how they added a bit of acidity and sweetness at the same time.


  4. Yes, this is excellent. Imagine making this using tortellini?!!! I do the same thing with my cherry tomatoes. And I also make tomato powder from the dried tomatoes. Such a great ingredient. Love your cheeses in this.

    Liked by 1 person

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