Name: Tomato Soup Mac and Cheese
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature, plus more for the baking dish; Kosher salt and freshly ground black pepper; 1/2 pound small or medium shell pasta (or your favorite shaped pasta!); 1 tablespoon all-purpose flour; 1/4 teaspoon onion powder; One 10.75-ounce can condensed tomato soup; 1 1/4 cups milk; 8 ounces sharp Cheddar, freshly grated; 4 ounces sharp American deli cheese, torn into large pieces; 1/3 cup panko breadcrumbs, seasoned or unseasoned; 1/4 cup grated Parmesan

Directions

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19m Easy 97%

CLASS

Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

Cook’s Note

Store leftovers covered and refrigerated for up to 2 days. I like to stir a splash of milk into the mac and cheese when reheating it to make it extra creamy.

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Tomato Soup Mac and Cheese

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