About this recipe:A super-simple macaroni pasta and cheese bake for those last minute 'what are we going to do for dinner?!' midweek meals! Pasta, soup, milk, tomatoes and cheese layered in a baking dish, baked and ready 25 minutes later.
2 (295g) tins condensed cream of chicken soup
450g macaroni pasta
4 tomatoes, sliced
12 slices processed Cheddar cheese, unwrapped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 180 C / Gas 4. In a medium saucepan, heat soup and milk over medium heat until simmering; remove from heat and stir in macaroni. Pour macaroni mixture into a 20x30cm baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
Bake for 25 minutes or until cheese is golden and bubbly.