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.
Ingredients
Scale:
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)
Instructions
Preheat your oven to 350°F (175°C) if you plan to bake your Tomato Soup Mac And Cheese.
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.
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.
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.
Gradually whisk in the milk, stirring until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded cheese and Parmesan until melted and smooth.
Add the cooked pasta to the tomato soup mixture, then pour the cheese sauce over the pasta and stir to combine.
If baking, transfer the mixture to a greased 9x13-inch baking dish. Sprinkle breadcrumbs and extra cheese on top.
Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbly.
