"When I don't feel like making anything complicated and I'm looking for comfort food, I make this simple macaroni and cheese, and my son loves it with me. It's definitely one of the first 'recipes' you learn when you're starting out in the kitchen." — Marilyn

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A simple, economical and comforting dish

This macaroni and cheese with tomato soup is all about simplicity, comfort, and speed. It's an accessible recipe for young cooks, students, busy families, and anyone who wants an inexpensive yet satisfying meal. You'll need a whole can of tomato soup, grated cheese of your choice, macaroni, and, if you like, some quickly sautéed vegetables. Once browned under the broiler, you'll have a warm, creamy dish that's sure to please both kids and adults. Perfect for those evenings when you don't feel like cooking much but still want to serve something delicious and comforting.

Summary
🔍 Information	Details
⏱️ Preparation time	10 minutes
🍳 Cooking time	20 minutes
⏲️ Total time	30 minutes
🔧 Difficulty level	Very easy
🍽️ Portions	4
🔥 Calories (approximate)	350 per serving

Ingredients
2 cups of uncooked macaroni 1 full can of tomato soup (284 ml, Aylmer type) 1 1/2 cups of grated cheese of your choice (mozzarella, cheddar, etc.) 1 small chopped onion (optional) ½ chopped red bell pepper (optional) 1 tbsp of François Lambert cold-pressed sunflower oil Salt and pepper to taste

Instructions

Cook the macaroni according to the manufacturer's instructions, drain and set aside . Heat the oil in a pan and sauté the onion and pepper until tender. Add the tomato soup and 1 cup of cheese, then let it melt gently. Stir in the cooked macaroni and vegetables, if using. Season and mix well . Pour into an ovenproof dish and add the remaining cheese on top. Turn on the broiler and broil for a few minutes, watching constantly. Serve immediately.

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	12 g
Carbohydrates	40 g
Sugars	6 g
Fibers	3 g
Lipids	18 g
Saturated fatty acids	9 g
Sodium	880 mg
Health rating	6.5/10 Strengths: economical, comforting, adaptable with vegetables. Things to watch out for: sodium and saturated fat content.

Q&A – Frequently Asked Questions

Can another type of dough be used?
Yes, any short pasta will work: fusilli, penne, shells.

Is cheese interchangeable?
Yes. Mozzarella for a stringy texture, cheddar for a stronger taste, or a house blend.

Is it mandatory to include vegetables?
No. This recipe is adaptable: with or without vegetables, depending on your preferences.

How to store leftovers?
Keeps for up to 3 days in the refrigerator in an airtight container. Reheat in the oven or pan.

What other vegetables can be added?
Diced mushrooms, celery, zucchini, or spinach mix very well into tomato soup. Simply sauté them before adding them to the macaroni.

🇮🇹 Did you know? – The biggest pasta eaters
Country	Annual consumption per capita
🇮🇹 Italy
🇹🇳 Tunisia
🇻🇪 Venezuela
🇬🇷 Greece
🇺🇸 United States