TOMATO SOUP MAC AND CHEESE
This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There's room in my world for a variety of mac and cheese styles and this one nears the top.
Provided by Dan Langan
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
- Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
- Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
- Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
- Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
- Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
- Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
VELVEETA & TOMATO SOUP MAC AND CHEESE
An easy favorite passed down to me by my mother when I went away to college. Infinitely adjustable, this recipe never fails to provide a rich, creamy, cheezy batch of mac & cheese.
Provided by Kachup
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Empty can of tomato soup into small saucepan.
- Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
- Pour into pan.
- Stir to combine.
- From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
- Cut into 1/2" cubes.
- Place into soup/milk mixture.
- Over medium heat, stir soup, milk, and cheese cubes to combine.
- While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
- Try to time pasta to be done and drained just prior to the cheese sauce being completed.
- Taste the cheese sauce.
- Too cheezy? Add a few splashes of milk.
- Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
- When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
- Add cheese sauce from sauce pan.
- Stir to combine cheese sauce and pasta.
- Serve hot immediately.
Nutrition Facts : Calories 241.5, Fat 14.4, SaturatedFat 9.3, Cholesterol 51.2, Sodium 1252.6, Carbohydrate 17.1, Fiber 0.8, Sugar 10.3, Protein 11.8
TOMATO CHEESE SOUP
Make and share this Tomato Cheese Soup recipe from Food.com.
Provided by Dienia B.
Categories < 30 Mins
Time 17m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Mix the two cans of tomato soup, milk and cheese together in a saucepan. You can add more milk or cheese.
- Cook until warm.
- Pour over toast.
Nutrition Facts : Calories 406.9, Fat 9, SaturatedFat 3.4, Cholesterol 52.8, Sodium 1224.8, Carbohydrate 69.9, Fiber 4.3, Sugar 17.9, Protein 13.7
MACARONI AND CHEESE SOUP
Easy, good comfort food. I used Rotel tomatoes and came out with a nice and spicy soup that the family loved! From the cookbook "Kitchen Life" by Art Smith.
Provided by lisar
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of lightly salted water to a boil over high heat.
- Add the macaroni and cook until tender, about 9 minutes. Drain well.
- Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
- Gradually whisk in the Velveeta until melted.
- Stir in the cooked macaroni and heat through.
- Season soup with salt and pepper and then add hot sauce.
- Serve topped with cheddar cheese if desires.
Nutrition Facts : Calories 286.6, Fat 13.4, SaturatedFat 8.3, Cholesterol 44.8, Sodium 1214.3, Carbohydrate 25.6, Fiber 0.8, Sugar 5.6, Protein 15
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