Baked Macaroni and Cheese with Tomato


  • 1 pound macaroni
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 1/4 cups milk
  • 3 cups shredded Cheddar cheese
  • 8 tablespoons butter, divided
  • 1/4 cup dry bread crumbs


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.

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In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9×13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.