I keep this recipe on repeat because it’s incredibly quick and requires very little prep. I like how the tomato soup adds a tangy depth to the cheese sauce, making it more interesting than classic mac and cheese. I also appreciate how flexible it is, since I can easily adjust the cheese or seasoning based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb macaroni pasta, uncooked 10 oz condensed tomato soup ½ cup milk or cream 1 tsp Italian seasoning 2 cups shredded cheese, cheddar or mozzarella Fresh basil or parsley, for garnish (optional) Black pepper, to taste
Directions
I begin by bringing a large pot of salted water to a boil and cooking the macaroni until al dente. Once cooked, I drain it and return it to the pot.
I reduce the heat to low and stir in the condensed tomato soup, milk, and Italian seasoning. I mix everything until the sauce is smooth and evenly coats the pasta.
Next, I add the shredded cheese and stir until it’s fully melted and creamy. If the sauce feels too thick, I add a small splash of milk to loosen it.
I serve the mac and cheese warm, finishing it with black pepper or fresh herbs if I have them available.
Servings and Timing
I get about 6 servings from this recipe. Prep time takes around 5 minutes, cooking time is about 10 minutes, and the total time comes to roughly 15 minutes.
Variations
I sometimes mix in cooked bacon or sausage when I want something heartier. For a sharper flavor, I like using a blend of sharp cheddar and mozzarella. When I’m craving extra comfort, I add a spoonful of cream cheese for an even richer sauce.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk to bring the sauce back to a creamy texture.
FAQs
Can I use a different type of pasta?
I often swap macaroni for shells or rotini, and the sauce clings just as well.
Does this work with dairy-free milk?
I’ve made it with unsweetened plant-based milk, and it still turns out creamy, though the flavor changes slightly.
Can I add vegetables to this dish?
I like stirring in peas, spinach, or roasted broccoli for extra color and nutrition.
Why is my sauce too thick?
When this happens, I simply add a little more milk and stir until it loosens.
Can I make this ahead of time?
I can make it ahead, but I prefer it fresh since the sauce is creamiest right after cooking.
Conclusion
This Tomato Soup Mac and Cheese is one of my favorite quick meals for busy days. I enjoy how simple ingredients turn into something cozy and flavorful, making it a reliable go-to whenever I need comfort food in a hurry.
