Tomato Soup Mac and Cheese
Creamy, cheesy Tomato Soup Mac and Cheese made with simple pantry ingredients - the ultimate 15-minute quick meal for busy weeknights.
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Serves: 6
Ingredients
- 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
Instructions
- Bring a large pot of salted water to a boil. Cook 1 lb of macaroni pasta until al dente. Drain and return to the pot.
- Reduce the heat to low. Add 10 oz of condensed tomato soup, ½ cup of milk, and 1 tsp of Italian seasoning. Stir until smooth.
- Add 2 cups shredded cheese, stirring until melted and creamy. Add a splash more milk if needed for consistency.
- Serve warm, topped with fresh basil or black pepper if desired.
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Notes
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of milk.
Nutrition
Calories: 478kcal | Carbohydrates: 66g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 437mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 319mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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