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Creamy Tomato Mac and Cheese

Think of this as the mac-and-cheese equivalent of dipping a grilled cheese sandwich in tomato soup.

Serves 10
Ready in 125 mins
Prep time 5 mins
Cooking time 120 mins
462 calories per serving


> 1/4 cup (1/2 stick) butter
> 4 oz American cheese
> 1 1/2 cup shredded sharp cheddar cheese
> 2 1/2 cups milk
> 1 (12 oz) can evaporated milk
> 1 tsp garlic powder
> 1 (16 oz) pkg elbow macaroni
> 2 tsp olive oil
> 1 cup panko bread crumbs
> 1/2 cup marinara sauce, heated


Cut the butter and American cheese into small chunks. Grate the Cheddar. In a medium bowl, whisk together the milk, evaporated milk, garlic powder, salt, and pepper.
To a greased slow cooker, add the macaroni, butter, and cheeses. Stir in the milk mixture, making sure pasta is coated. Cover and cook 1½–2 hours on low, until pasta is cooked, stirring after 45 min.
Meanwhile, in a small nonstick skillet, heat the oil on medium. Add the bread crumbs and cook 2–3 min., until golden brown, stirring. Remove from heat and season with pepper.
Stir the marinara into the mac and cheese. Season with salt. To serve, top with bread crumbs.


Skip opening up individual slices of American cheese by heading to the deli counter and ordering it sliced extra-thick.

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