If you’re looking for a simple dinner that packs flavor and comfort, this baked elbow macaroni with tomato soup is a perfect choice. With just a few ingredients, you can create a hearty meal that the whole family will love. It’s an easy recipe that never gets old, making it a great go-to option for busy weeknights.
Why Make This Recipe
This baked elbow macaroni recipe is perfect for anyone who wants a tasty and quick meal. Using canned tomato soup means you skip the lengthy preparation time, and the combination of creamy soup, pasta, and cheese creates a comforting dish. Plus, it’s easy to customize with your favorite ingredients, making it versatile for different tastes!
How to Make Baked Elbow Macaroni with Tomato Soup
Ingredients
- 2 cups dry elbow macaroni
- 2 cans (10.5 ounces each) condensed tomato soup
- 3 cups whole milk (or 2 percent milk)
- 2 cups shredded mild cheddar cheese, divided
Directions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13-inch baking dish with cooking spray or a thin swipe of butter.
- Pour the dry elbow macaroni evenly into the bottom of the prepared baking dish, spreading it out.
- In a large mixing bowl, whisk together the condensed tomato soup and milk until smooth.
- Stir 1 1/2 cups of the shredded cheddar cheese into the tomato soup mixture until evenly distributed.
- Pour the tomato soup and cheese mixture over the dry elbow macaroni, making sure all pasta is submerged.
- Cover with aluminum foil and bake for 35–40 minutes until the pasta is tender and the sauce is bubbling.
- Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10–15 minutes until the cheese is melted and golden.
- Let rest for 5–10 minutes before serving.
How to Serve Baked Elbow Macaroni with Tomato Soup
Serve this delicious baked macaroni in bowls, with a sprinkle of fresh herbs or extra cheese if desired. It pairs nicely with a side salad or garlic bread for a complete meal.
How to Store Baked Elbow Macaroni with Tomato Soup
To store leftovers, allow the baked macaroni to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 2 months. Just make sure to reheat it thoroughly before serving.
Tips to Make Baked Elbow Macaroni with Tomato Soup
- For added flavor, consider mixing in cooked vegetables like spinach or bell peppers.
- Swap out the mild cheddar for sharp cheddar or even mozzarella for a different cheesy delight.
- If you prefer a crispy topping, consider adding breadcrumbs with a bit of melted butter before the final bake.
Variation
You can easily customize this recipe by adding cooked ground meat, such as beef or turkey, for extra protein. Alternatively, you can use different pasta shapes or sauces for unique twists on the classic dish.
FAQs
1. Can I use whole wheat macaroni?
Yes, whole wheat macaroni is a great substitute! It adds more fiber and nutrients.
2. Is this recipe suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly as it only contains pasta, tomato soup, and cheese.
3. How do I make it gluten-free?
To make this dish gluten-free, simply use gluten-free elbow macaroni and check that your canned tomato soup is gluten-free.
