Go Back
4.5 from 4 votes

Fire Roasted Mac and Cheese

Mac and Cheese gets kicked up a notch with fire roasted tomatoes and Cabot Fiery Jack Mac and Cheese.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Kristen


  • 5 cups penne pasta uncooked
  • 1/4 cup butter
  • 1 Tablespoon garlic cloves minced
  • 1/4 cup all purpose flour
  • 1 teaspoon Kosher salt
  • 2 1/2 cups milk
  • 3/4 cup heavy whipping cream
  • 2 1/2 cups Cabot Fiery Jack Shredded Cheese divided
  • 2 cups Cabot Mac and Cheese Shredded Cheese
  • 1 14.5 ounce can diced fire roasted tomatoes drained
  • 2 cups cooked sweet peas
  • 3 eggs beaten


  1. In a large stock pot, cook pasta according to package directions. Drain and set aside.

  2. Preheat oven to 350°F. Prepare a 9x13-inch glass baking dish with cooking spray. 

  3. In the same stockpot you used to cook your pasta, melt the butter over low heat. Add garlic and cook for 30 seconds. Whisk in flour and salt and continue whisking until smooth (not lumpy but will be thick).  

  4. Increase heat to medium and slowly whisk in milk and whipping cream. Heat to boiling, stirring continuously. Boil for one minute while stirring. Lower heat and stir in 2 cups of Fiery Jack cheese and 2 cups of Mac and Cheese cheese. Cook just until melted.

  5. Remove from heat and stir pasta, fire roasted tomatoes and peas into the cheese mixture. Stir in beaten eggs. 

  6. Pour pasta into the prepared casserole dish and bake for 20 minutes. Once the 20 minutes is up, change oven setting to broil. Add remaining 1/2 cup of fiery jack cheese to the top of the pasta and place under the broiler for 5 minutes, or until browned on top. 

  7. Remove from oven and let cool for 10 minutes. Enjoy!