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One Pot Tomato Mac and Cheese

An image of prepared One Pot Tomato Mac and Cheese made with Campbell's® Tomato Soup, cavatappi pasta, Cheddar cheese, cream cheese and panko.
  • prep time: 5 min
  • total time: 25 min
  • serves: 4 people
  • calories: 0 1 serving

Who knew you could create a deliciously unique one pot mac and cheese with condensed tomato soup?  It's the hack that makes it possible to have this mac and cheese ready in 25 minutes start to finish.  You don't have to pre-cook the pasta - the cavatappi cooks right in the soup mixture, absorbing all the flavor, then just stir in Cheddar and cream cheeses.  It makes a cheesy tomato sauce that gives mac and cheese a whole new flavor.  Top with buttery panko crumbs for the best part of oven-baked mac and cheese right on the stove!


  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
  • 3 cups water
  • 8 ounces uncooked cavatappi pasta (about 2 cups)
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1/4 cup cream cheese (about 2 ounces), softened
  • 1 teaspoon butter
  • 1/4 cup panko


  • Step 1

    Heat the soup and water in a 4-quart saucepan over medium-high heat to a boil.  Stir in the cavatappi.  Reduce the heat to medium.  Cook for 12 minutes or until the cavatappi is tender, stirring occasionally.  Add the cheeses and stir until melted.  Cover and let stand for 2 minutes.

  • Step 2

    While the cavatappi is cooking, heat the butter in an 8-inch skillet over medium heat.  Add the panko and cook and stir for 2 minutes or until golden-brown.  Stir the cavatappi mixture and season to taste with salt and pepper.  Sprinkle with the panko mixture just before serving.

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