Baked tomato mac and cheese with tomato soup

  • Preparation 25 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 1 lb (454 g) macaroni
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • One 28 oz (796 ml) can of Italian seasoned diced tomatoes
  • 1 cup (237 ml) 15% cooking cream
  • 1/2 cup (125 ml) chicken broth
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) sugar
  • 1 1/2 cups (375 ml) grated mozzarella cheese
  • 1 cup (250 ml) grated sharp cheddar cheese
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1/2 cup (125 ml) panko breadcrumbs

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Preparation

  • Preheat the oven to 400°F (200°C).
  • In a large pot of salted boiling water, cook the macaroni al dente according to the package directions. Drain without rinsing and set aside.
  • In the same pot over medium heat, add the onion, garlic and olive oil. Cook for 3 to 4 minutes, stirring.
  • Add the tomatoes, cream, chicken broth, oregano and sugar. Season with salt and pepper and stir. Bring to a boil, reduce to low heat and simmer for 15 minutes, stirring from time to time.
  • Blend the sauce smooth with an immersion blender, right in the pot. A food processor works just as well: pour the sauce in, blend, then return it to the pot.
  • Add the macaroni and cook for 2 minutes, stirring. Pour into a large baking dish and set aside.
  • In a large bowl, combine the mozzarella, cheddar, Parmesan and panko, then toss. Spread over the macaroni.
  • Bake for 10 minutes. Switch the oven to broil and continue for 2 to 3 minutes, or until the cheese is deeply golden.