Tomato Soup Mac and Cheese
Creamy, cheesy, and ready in just 15 minutes — this pantry-friendly mac and cheese with tomato soup is a comforting win for busy nights.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb macaroni pasta, uncooked
10 oz condensed tomato soup
1/2 cup milk (or cream)
1 tsp Italian seasoning
2 cups shredded cheddar or mozzarella cheese
Fresh basil or parsley (for garnish, optional)
Black pepper (to taste)
Instructions
Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and return to the pot.
Reduce heat to low. Stir in tomato soup, milk, and Italian seasoning until smooth.
Add shredded cheese. Stir until melted and creamy. Add more milk if needed.
Serve warm, topped with basil or black pepper if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently on the stove with a splash of milk to restore creaminess.
You can swap in whole wheat pasta, use plant-based milk or cheese, or stir in extras like spinach or cooked chicken.
Find it online: https://allcookedup.com/tomato-soup-mac-and-cheese/
