Baked Macaroni and Cheese with Tomato recipe

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Ingredients

1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 ¼ cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
¼ cup dry bread crumbs

Nutrition Info

740.1 calories
carbohydrate: 71.4 g
cholesterol: 104.1 mg
fat: 37.9 g
fiber: 3.8 g
protein: 28.3 g
saturatedFat: 22.8 g
servingSize: -
sodium: 797.2 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

1 - 9x13 pan

Recipe Note

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.

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