Tomato Soup Mac & Cheese

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Tomato soup + macaroni and cheese = ?

I based this recipe off of a recipe from a blog called A Local Choice, you can find that recipe here


-½ lb elbow macaroni
-1, 7 oz. package shredded sharp cheddar 
-½ cup of shredded swiss cheese
-1 (10 oz.) can condensed tomato soup
-1 soup can of milk

Preheat the oven to 350 and get a large pot of boiling water started. Cook the pasta for five minutes. Drain and return to the pot.
Stir in the cheddar cheese (the cheese will melt partially, but not all of the way).
Pour in the tomato soup.
Add a can full of milk. 
Pour into an 8x8 pan, top with the Swiss cheese and bake for 25 minutes. 
Close up of the comfort food goodness. 
If you're drooling over the mac and cheese, but wondering what that lovely asparagus dish is...don't worry that's the teaser for tomorrow's blog.  
Tomato soup + macaroni and cheese = heavenly. This recipe was everything that I ever could have wanted in a comfort food and comes close to rivaling tomato soup with grilled cheese. It was a hit with J. and we were happy to have leftovers because this is perfect for a lazy fall afternoon. 


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