Baked Macaroni and Cheese with Tomato70 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.” - by DUSTI517
Original recipe yields 1 - 9x13 pan
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
Amount Per Serving (6 total)
- 740 cal
- 37.9 g
- 71.4 g
Based on a 2,000 calorie diet
Reviews (70)Rate This Recipe
"This was AWESOME! Definitely a keeper :) The only thing is the next time I make this, I will 1/2 the recipe. It makes ALOT! But oh so good!..." See more"
"I added a can of well drained diced tomatoes... Helped to make it a bit more juicy :)..." See more"
"We all (toddlers and parents) really loved this. It was more like a "baked ziti" with less cheese. We like it creamy on the bottom and a tad crispy on top, so this is a keeper. Based on reviews w..." See moree made our additions... ADDED 2 CLOVES CRUSHED GARLIC, 1 TBSP ITALIAN SEASONING, 1 tsp ONION POWDER. We used 2-3 slices of (GF) bread grated with the large holes of the cheese grater for the topping. Perfect. We love the dairy free, gluten free version: brown rice macaroni, rice milk, cheddar-like goat cheese, can tomato sauce, and for the butter: coconut oil."
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