Baked Tomato Soup Mac and Cheese

Change up your regular mac and cheese with this delicious creamy Baked Tomato Soup Mac and Cheese!
Course Main Course
Cuisine Canadian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 673kcal
Author Carmy


  • 1 lb cavatappi pasta
  • 3-4 tbsp butter
  • 1/4 cup flour
  • 2.5 cup milk
  • 1.5 lb cheddar cheese grated or cubed
  • 2.5 cup marinara sauce
  • 2 tbsp tomato paste
  • panko enough to cover the top of the mac and cheese


  • In a large pot, boil some salted water and cook your pasta in it. Note: be sure to keep an eye on your paste and pull it out of the water 1 minute before the al dente time on the bag.
  • While your pasta is cooking, heat your oven up to 350F.
  • Next, in a large pot, melt your butter and slowly whisk in your flour. Once combined, slowly whisk in milk until smooth. Bring your pot to a boil as you’re whisking to thicken.
  • Lower the heat and add in your cheese, a handful at a time, whisk until smooth.
  • Once smooth, add in your marinara sauce (I use my homemade one) and tomato paste before tossing in your pasta. Mix to coat the paste.
  • Next, scoop your pasta into an oven-safe dish and top with some panko and bake up to 20 minutes. To get your panko super golden and crispy, you can give it a spritz of cooking spray and then broil it for up to 2 minutes.


Serving: 8servings | Calories: 673kcal | Carbohydrates: 54g | Protein: 32g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 108mg | Sodium: 1035mg | Potassium: 604mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 6.3mg | Calcium: 724mg | Iron: 2.4mg