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Three Cheese Mac and Cheese with Garlic Roasted Tomatoes


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Three Cheese Mac and Cheese with Garlic Roasted Tomatoes


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Three Cheese Mac and Cheese with Garlic Roasted Tomatoes


  • Prep Time : 5 minutes min
  • Cook Time : 32 minutes min
  • Ready Time : 37 min




  • For mac and cheese:
  • 4 cups cooked noodles
  • 2 cups Shredded cheddar cheese
  • 1/2 cup kashkaval cheese, cut into 1/2-inch cubes
  • 4 ounces goat cheese, crumbled
  • 1/2 cup panko bread crumbs
  • 2 tablespoons unsalted butter, diced
  • For tomatoes:
  • 2 cups cherry or grape tomatoes
  • 3 Cloves garlic, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt


  1. Preheat oven to 400 F. Grease an 8×8-inch baking dish.
  2. In a large bowl, combine noodles and three cheeses. Stir well to combine.
  3. Transfer pasta mixture to prepared baking dish and sprinkle with panko.
  4. Evenly distribute butter on top of panko and bake 20 to 25 minutes, or until cheese is bubbly and top is golden brown. Let sit 5 minutes before serving.
  5. Meanwhile, on a large sheet pan, toss tomatoes with garlic, olive and salt. Roast for 10 to 12 minutes or until skins just begin to split. Serve Garlic Roasted Tomatoes alongside Three Cheese Mac and Cheese.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




14 Responses to Three Cheese Mac and Cheese with Garlic Roasted Tomatoes

  1. What is kashkaval cheese?

  2. Hi Jacqueline
    Kashkaval, made from sheep’s milk is rindless and semi-soft, it is solid and smooth, ivory to yellowish in color. It’s a little salty, but still sweet and somewhat mild. Delish cooked or eaten at the table. There are a bunch of kosher brands Tnuva makes one for sure. Good luck and let me know what you think.

  3. kashkaval is so creamy, this recipe sounds so rich

  4. avatar says: imergoot

    I don’t see any liquid listed is this correct?

    • yes its a baked mac and cheese and the goat cheese is creamy and nice as is the kashkaval – if you want you can add some milk if desired

  5. what are you supposed to do with the tomatoes, serve on the side or mix in with the mac and cheese?

    • lol great Q – serve on the side — I will add to the instructions.

  6. avatar says: Leomi

    what cheese can I substitute for kashkaval?

  7. Have tried and enjoyed many of the recipes you have posted. I am only one so therefore must cut the recipe or freeze part. Thanks.

    • Oh Florence! I am so happy to hear you have been enjoying lots of the recipes. I often like to cook in bulk and freeze – makes my life so much easier to just pull ready made (portioned) home cooked meals from the freezer (kinda like a homemade TV dinner feel :-)

  8. just tried the porcini rub veal cutlets . absolutely the best . passed on to friends with the same result .that pepper jam I could eat by the bucket full many thanks from Aus.

    • YAYEEEEE!!! Thanks for letting us know Diana! Tell those friends of yours about our site :-)

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