Recipe courtesy of Dan Langan

Tomato Soup Mac and Cheese

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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 servings
This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There’s room in my world for a variety of mac and cheese styles and this one nears the top.



  1. Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
  2. 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. 
  3. 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.  
  4. Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes. 
  5. Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed. 
  6. 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. 
  7. 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.