Macaroni gratin with tomato soup

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 454 g macaroni
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • One 796 ml can Italian spiced diced tomatoes
  • 237 ml 15% country cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1 1/2 cup grated mozzarella cheese
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • Salt and pepper from the mill



  • Preheat the oven to 400°F.
  • In a large saucepan filled with salted boiling water, cook the macaroni al dente according to package directions. Pour into a colander, rinse thoroughly under cold water and drain. Set aside.
  • In the same saucepan over medium heat, add the onion and garlic and drizzle with a good stream of olive oil. Cook 3 to 4 minutes stirring.
  • Add the tomatoes, cream, chicken broth, oregano, sugar, salt and pepper and mix. Bring to a boil, reduce to low heat and simmer for 15 minutes, stirring occasionally. Blend.
  • Add the macaroni and cook for 2 minutes, stirring. Pour into a large baking dish and set aside.
  • In a large bowl, put the mozzarella, cheddar, Parmesan and panko then mix. Pour over macaroni.
  • Place in the oven and cook for 10 minutes. Crank the oven on GRILL and continue cooking for 2 to 3 minutes or until the cheese is golden brown!