TOMATO SOUP MAC AND CHEESE RECIPE RECIPES

Name: Tomato Soup Mac and Cheese
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2u00A0tablespoons unsalted butter, at room temperature, plus more for the baking dish; Kosher salt and freshly ground black pepperu00A0; 1/2u00A0pound small or medium shell pasta (or your favorite shaped pasta!)u00A0; 1u00A0tablespoonu00A0all-purposeu00A0flouru00A0; 1/4 teaspoon onion powderu00A0; One 10.75-ounceu00A0can condensed tomato soupu00A0; 1u00A01/4u00A0cups milku00A0; 8 ounces sharpu00A0Cheddar, freshlyu00A0gratedu00A0; 4 ounces sharp American deli cheese, torn into large piecesu00A0; 1/3u00A0cupu00A0pankou00A0breadcrumbs, seasoned or unseasonedu00A0; 1/4u00A0cupu00A0grated Parmesanu00A0

TOMATO SOUP MAC AND CHEESE RECIPE | DAN LANGAN | FOOD NETWORK

Tomato Soup Mac and Cheese Recipe | Dan Langan | Food Network image

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.

Provided by Dan Langan

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.

VELVEETA & TOMATO SOUP MAC AND CHEESE RECIPE - FOOD.COM

Velveeta & Tomato Soup Mac and Cheese Recipe - Food.com image

An easy favorite passed down to me by my mother when I went away to college. Infinitely adjustable, this recipe never fails to provide a rich, creamy, cheezy batch of mac & cheese.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (10 ounce) can condensed tomato soup
3/4 cup milk
1/2 lb Velveeta cheese
elbow macaroni or shell pasta

Steps:

Empty can of tomato soup into small saucepan.
Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
Pour into pan.
Stir to combine.
From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
Cut into 1/2" cubes.
Place into soup/milk mixture.
Over medium heat, stir soup, milk, and cheese cubes to combine.
While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
Try to time pasta to be done and drained just prior to the cheese sauce being completed.
Taste the cheese sauce.
Too cheezy? Add a few splashes of milk.
Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
Add cheese sauce from sauce pan.
Stir to combine cheese sauce and pasta.
Serve hot immediately.

Nutrition Facts : Calories 241.5, FatContent 14.4, SaturatedFatContent 9.3, CholesterolContent 51.2, SodiumContent 1252.6, CarbohydrateContent 17.1, FiberContent 0.8, SugarContent 10.3, ProteinContent 11.8

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