Tomato Macaroni with Cheese

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Picky eaters in your family? Gently expand their palates with this comfort-food favourite that takes a mac ‘n cheese staple and modifies it slightly.

Tags: Intermediate, 20 Mins, Entrées, Pasta & Noodles, Cheese, Baking, President's Choice Blue Menu
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 15  minutes
Total: 30  minutes

Additional Information


1 pkg (375 g) PC Blue Menu 100% Whole Grain Whole Wheat Pasta - Macaroni
1 tbsp (15 mL) canola oil
1 medium leek, pale green and white parts only, chopped
1 onion, finely chopped
1 long sweet pepper, finely chopped
1/2 tsp (2 mL) salt
1 can (540 mL) freshly ground black pepper
1 can (540 mL) PC Blue Menu Tomato and Roasted Red Pepper Ready-to-Serve Soup
1 cup (250 mL) PC Blue Menu Light Triple Cheddar Shredded Cheese


  1. Preheat oven to 400°F (200°C).
  2. In large saucepan of boiling salted water, cook macaroni for 8 to 10 minutes, stirring frequently, or until tender but firm. Drain.
  3. Meanwhile, in large ovenproof frying pan, heat oil over medium heat; cook leek, onion and pepper for 7 minutes, stirring often, or until vegetables are softened. Stir in salt and pepper; cook 1 minute more. Pour in soup. Bring to a boil. Reduce heat to simmer; cook, uncovered, for 4 minutes.
  4. Stir drained pasta into soup mixture; cook a few minutes or until heated through. Sprinkle with cheese.
  5. Bake in centre of oven for 5 minutes or until cheese melts.

Chef's Tips

If your frying pan is oven-proof but has a plastic handle, you can wrap the handle well in foil to ovenproof it.

Nutritional Information

Per serving:
290 calories
fat 6 g
sodium 340 mg
carbohydrate 48 g
fibre 7 g
protein 12 g
Very High in Fibre
Excellent Source of Vitamin C
Good Source of Iron
Good Source of Vitamin A
Good Source of Calcium