Tomato Macaroni Cheese

Made With Condensed Tomato Soup

A quick, tasty dish you can adapt to how much cheese you have in the fridge, especially good when you're a student!

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Cooking Time 30

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Serves 4

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Condensed Tomato Soup

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  • 350g quick cook macaroni
  • 150g cheese, grated for sauce
  • 20g cheese, grated for topping
  • 1 tin Campbell's Condensed Cream of Tomato Soup
  • 1 teaspoon dry mustard powder
  • 2-3 splashes Worcestershire sauce
  • Splash of oil, pinch of salt for macaroni


  • Step 1

    Preheat your grill.
  • Step 2

    Boil a kettle and add hot water to macaroni in a large saucepan. Prepare your macaroni as per packet instructions, adding a drop of vegetable oil and pinch of salt to the water.
  • Step 3

    If having bacon as a topping, grill one side of your bacon whilst macaroni cooking.
  • Step 4

    When cooked drain in colander and return to the pan.
  • Step 5

    Pour the tomato soup into the pan. Pour a little water from the kettle and swirl around tin to get all the soup and add to pan. Stir thoroughly.
  • Step 6

    Add the mustard and Worcestershire sauce. Stir thoroughly.
  • Step 7

    Add your grated cheese and stir again.
  • Step 8

    Pour the mixture into your dish and flatten out. Cover with grated cheese and any topping of your choice. If adding bacon, put ungrilled side face up.
  • Step 9

    Grill on lower rack to help reheat macaroni without cheese burning. Grill until cheese bubbling
  • Step 10

    It's great served on its own, or with salad, sweetcorn, garlic bread or crusty rolls; or with dried bacon bits sprinkled on top.

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Last Rated: 26 - 05 - 2024

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Tomato Macaroni Cheese

Chef's Corner

Campbell's Foodie Fan

This recipe was created by one of our foodie fans!

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