Tomato Soup Mac and Cheese
Now that it’s officially fall, cozy up with this ultimate comfort food mashup! Combining the flavors of creamy mac and cheese with classic tomato soup, this dish is warm, nostalgic, and totally satisfying. Bonus: it’s a great make-ahead meal — just refrigerate and bake when you're ready to enjoy!
Tomato Soup Mac and Cheese
Serves: 4+ | Prep Time: 15 min | Cook Time: varies
Ingredients
- 1 lb. gluten free pasta noodles such as elbows or cavatappi
- 4 Tbsp unsalted butter
- 1/4 c Better Batter All-Purpose Flour
- 2 1/2 c whole milk
- 1 lb. mild cheddar cheese, shredded
- 1 1/2 c marinara sauce
- 2 Tbsp tomato paste
- 2 Tbsp coarse breadcrumbs
- salt, to taste
- cooking spray
Instructions
Preheat and prepare. Preheat the oven to 350 degrees. Lightly spray a glass baking dish (or smaller, individual ovenproof dishes) with cooking spray. Set aside.
Cook the pasta. Cook the pasta according to package directions. Drain well.
Make the cheese sauce. While the pasta is cooking, make the cheese sauce. In a medium or large saucepot, melt the butter over medium heat. Add the flour and whisk well to combine. Slowly whisk in milk and blend until smooth. Cook, stirring often, until thickened, about 2-3 minutes.
Reduce heat to medium-low and gradually add the grated cheese to the milk mixture, stirring well to melt before added more cheese. Whisk in the marinara sauce and tomato paste. Add 1/4 tsp salt, to taste. Add the cooked pasta, tossing well to coat.
Bake. Transfer the pasta mixture into the prepared dish and top with breadcrumbs. Bake 20-25 minutes or until sauce is bubbling and breadcrumbs are golden.
Remove from oven and let cool 5 minutes before serving. Makes 4+ servings.
Adapted from Good Housekeeping
