Writer and Photographer Francine Coles

Indulge in a comforting twist on a classic favorite. This tomato mac and cheese combines the creamy goodness of traditional mac and cheese with the tangy zest of tomato soup, creating a harmonious blend of flavors. Perfect for cozy fall dinners, this simple yet satisfying dish will become a new family staple.

Yield: 8 servings

Ingredients:

  • 1 pound (454 grams) dried macaroni
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound cheddar cheese (white or orange), finely shredded
  • 2 (10-ounce) cans tomato soup (not condensed)
  • 3/4 cup heavy cream or half-and-half
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons unsalted butter

Directions:

  1. Preheat oven to 325 degrees. Grease a 2-quart casserole dish with butter and set aside.
  2. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt to the water. Add macaroni and cook for 3 minutes less than the package instructions. Drain noodles and transfer back to pot.
  3. Add grated cheddar cheese, tomato soup and cream to the noodles in the pot. Mix well and transfer macaroni and cheese to the casserole dish.
  4. Melt 2 tablespoons butter in a large skillet. Add breadcrumbs and toss until all the crumbs are coated. Cook for about another 2 minutes, tossing well.
  5. Spread breadcrumbs over top of casserole dish.
  6. Bake macaroni and cheese for 30 minutes, until cheese is bubbling and top is golden brown.

thefancypantskitchen.com