Macaroni Cheese & Tomatoes

This small-batch mac and cheese casserole for two gets a tangy twist from canned tomatoes broken up right in the baking dish. The tomato juice becomes part of the sauce, adding acidity that cuts through the cheddar and keeps it from being one-note rich.

A touch of prepared mustard and basil give the casserole more depth than your average mac and cheese. The mustard sharpens the cheese flavor without tasting like mustard, and the basil bridges the gap between the tomatoes and cheddar. Crushed cornflakes on top bake into a golden, shatteringly crispy crust.

This is weeknight comfort food scaled down so you’re not eating leftovers for days.

Kitchen Tips

• Break up the canned tomatoes by hand in the casserole dish. You want uneven chunks, not a smooth puree. Some bigger pieces give you bursts of tomato flavor.
• Use sharp cheddar for the most flavor impact. Mild cheddar gets lost behind the tomatoes.
• Don’t skip the cornflake crumbs. They add the only crunch in this dish and toast beautifully in 30 minutes. Breadcrumbs work too, but cornflakes give a lighter, crispier result.
• Let the casserole rest for 5 minutes after baking so it sets slightly and doesn’t run when you scoop.