Imagine a dish that perfectly combines two beloved comfort foods: creamy tomato soup and cheesy macaroni. Our Tomato Soup Mac And Cheese does just that, transforming traditional mac and cheese into a gourmet delight that offers both nostalgia and innovation. This recipe takes the classic flavors of Italian cuisine and infuses them with the warmth and richness of homemade tomato soup, creating a savory dish that is as comforting as it is delicious. Every bite is a warm embrace, making it an ideal choice for cozy winter meals or quick weeknight dinners. Whether you’re serving it to a family gathering or indulging in a cozy solo meal, this dish is guaranteed to satisfy your cravings. The combination of creamy cheese and tangy tomato is sure to impress, creating a unique flavor profile that everyone will love. Let’s dive into this scrumptious recipe!

Ingredients

• Pasta:
  • 8 ounces elbow macaroni or your preferred pasta, such as shells or penne, for different textures
• Tomato Soup Base:
  • 1 can (15 ounces) of tomato sauce, choosing a brand with no added sugar for a fresher taste
  • 1 can (14.5 ounces) of diced tomatoes, undrained, for added texture and flavor
  • 1 cup vegetable or chicken broth, homemade or store-bought for convenience
  • 1 teaspoon dried basil, or use fresh basil for a more vibrant flavor
  • 1 teaspoon garlic powder, or 2 cloves of fresh garlic minced for a stronger kick
  • 1 teaspoon onion powder, or substitute with finely chopped onions sautéed until translucent
  • Salt and pepper to taste, adjusting according to your preference
• Cheese Sauce:
  • 2 tablespoons butter, unsalted for better control of seasoning
  • 2 tablespoons all-purpose flour, for thickening the cheese sauce
  • 2 cups milk (whole or 2% for creaminess), or use non-dairy milk for a lighter version
  • 2 cups shredded cheese (use a blend of mozzarella and cheddar for the best flavor), ensuring it’s freshly shredded for optimal melting
  • 1/2 cup grated Parmesan cheese, enhancing the overall cheesy depth
• Toppings (optional):
  • 1/2 cup breadcrumbs (for a crunchy topping), consider using panko for extra crunch
  • Additional cheese for sprinkling, such as extra cheddar or gouda, to intensify the cheesy flavor

Steps / Instructions

1. Preheat your oven to 350°F (175°C) if you plan to bake your Tomato Soup Mac And Cheese. This ensures even cooking and a perfectly crispy top.
2. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, ensuring it doesn’t overcook as it will bake further.
3. In the same pot, combine the tomato sauce, diced tomatoes, broth, basil, garlic powder, onion powder, salt, and pepper. Stir well, ensuring all ingredients are mixed, and bring to a simmer over medium heat for about 5 minutes, allowing the flavors to meld.
4. In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 1 minute, stirring constantly until it’s a light golden brown, ensuring it doesn’t burn for best flavor.
5. Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5-7 minutes, reaching a creamy consistency that coats the back of a spoon.
6. Remove the saucepan from heat and stir in the shredded cheese and Parmesan until melted and smooth. This will create a delightful cheese sauce that is both creamy and luscious.
7. Add the cooked pasta to the tomato soup mixture, then pour the cheese sauce over the pasta. Stir to combine everything evenly, ensuring each piece of pasta is coated.
8. If baking, transfer the mixture to a greased 9×13-inch baking dish. Sprinkle breadcrumbs and extra cheese on top for added texture and flavor.
9. Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbly, creating that irresistible crust.
10. Let cool for a few minutes before serving. Enjoy your creamy, comforting dish, perfect for sharing or savoring alone!

Tips & Tricks

For the best results, use high-quality cheese blends for your mac and cheese. The flavor will significantly impact the overall taste of the dish. Consider adding a splash of cream to the cheese sauce for extra richness and smoothness. This creamy tomato soup recipe can also be made ahead of time: prepare the pasta and sauce, store them separately in the fridge, and combine them before baking. When storing leftovers, keep them in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess if needed. For optimal flavor, let the leftovers sit for a day; the flavors develop even further. You can learn more about this topic.

Variations

Feel free to customize this recipe to suit your taste! For a vegetarian mac and cheese option, simply use vegetable broth and add in veggies like spinach, bell peppers, or zucchini for added nutrition. If you’re looking for a lighter version, use whole grain pasta and reduced-fat cheese. For an extra kick, add crushed red pepper flakes or a touch of smoked paprika to the cheese sauce. Experiment with different cheese blends, such as gouda or fontina, to create a gourmet mac and cheese experience. Adding herbs like thyme or rosemary can also enhance the dish’s aromatic profile. Check out our related guide for more tips.

Serving Suggestions

This Tomato Soup Mac And Cheese pairs wonderfully with a simple side salad or a warm loaf of garlic bread. For a delightful touch, garnish individual servings with fresh basil or a sprinkle of grated cheese to elevate presentation. A glass of crisp white wine or a refreshing iced tea complements this dish for a cozy dinner. For added texture, consider serving with a side of roasted vegetables or a light, zesty coleslaw for balance. The contrast of flavors will enhance the overall dining experience.

Pin Print Share

Tomato Soup Mac And Cheese

Recipe by amine

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

350 kcal

Imagine a dish that perfectly combines two beloved comfort foods: creamy tomato soup and cheesy macaroni. Our Tomato Soup Mac And Cheese does just that, transforming traditional mac and cheese into a gourmet delight that offers both nostalgia and innovation.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 8 ounces elbow macaroni or preferred pasta
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup vegetable or chicken broth
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 2 cups shredded cheese (mozzarella and cheddar blend)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (optional)
• Additional cheese for topping (optional)

Directions

1.

Preheat your oven to 350°F (175°C) if you plan to bake your Tomato Soup Mac And Cheese.

2.

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

3.

In the same pot, combine the tomato sauce, diced tomatoes, broth, basil, garlic powder, onion powder, salt, and pepper. Stir well and bring to a simmer over medium heat for about 5 minutes.

4.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Cook for about 1 minute until light golden brown.

5.

Gradually whisk in the milk, stirring until the mixture thickens, about 5-7 minutes.

6.

Remove the saucepan from heat and stir in the shredded cheese and Parmesan until melted and smooth.

7.

Add the cooked pasta to the tomato soup mixture, then pour the cheese sauce over the pasta and stir to combine.

8.

If baking, transfer the mixture to a greased 9x13-inch baking dish. Sprinkle breadcrumbs and extra cheese on top.

9.

Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbly.

10.

Let cool for a few minutes before serving.

Nutrition Facts

Calories 350 kcal