Tomato Macaroni and Cheese
This Tomato Macaroni and Cheese will surprise and delight the most traditional mac & cheese eaters! An old-school recipe that’s been updated a bit, this 6-ingredient recipe is tasty and simple to make. It needs to be on your table this Labor Day!
This recipe gets its amazing flavor from canned tomato soup! Seriously! Combine cooked macaroni noodles with shredded cheddar cheese, tomato soup and heavy cream. Transfer it to a butter baking dish.
In a skillet with melted butter, add panko bread crumbs and cook until the breadcrumbs start to brown.
Sprinkle them over the top of the pasta and bake for 30 minutes or until the cheese is bubbling and the top is golden.
Prior to baking, feel free to add some tomato slices for garnish.
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Tomato Macaroni and Cheese
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 55 minutes
Ingredients
- 1 pound (454 grams) dried macaroni noodles
- 2 tbsp + 1 tsp Kosher salt, divided
- 1 pound cheddar cheese (white or orange), finely shredded
- 2 (10-ounce) cans tomato soup (not condensed)
- 3/4 cup heavy or half-and-half cream
- 3/4 cup panko breadcrumbs
- 2 tbsp unsalted butter
Instructions
Preheat oven to 325°F. Grease a 2-quart casserole dish with butter and set aside. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt to the water. Add macaroni and cook for 3 minutes less than the package instructions. Drain noodles and transfer back to pot.
Add grated cheddar, tomato soup and cream to the noodles in the pot. Mix well and transfer macaroni to the casserole dish.
Melt 2 tablespoons butter in a large skillet. Add bread crumbs and toss until all the crumbs are coated. Cook for about another 2 minutes, tossing well. Spread breadcrumbs over top of casserole dish. Bake macaroni and cheese for 30 minutes until cheese is bubbling and top is golden brown.
Recipe by Salt & Serenity
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