Snowed In For The Day? How About A Warm Plate Of My Mom’s Tomato Soup Macaroni And Cheese Done Gluten Free!

Growing up, anytime I had a bad day, good day, holiday, and all of the fun days between my mom would come to the rescue with her tomato soup macaroni and cheese. Nice warm garlicky Campbell’s tomato soup sandwiched between layers of pasta and shredded cheddar cheese and American cheese. Such a perfect combination and heaven to my tastebuds that’s for sure. Looking back I probably should’ve requested it a couple more times seeing as my days of enjoying her classic were numbered and I didn’t even know it. At least I still have my lovely food memories to keep me warm, along with a few gluten free tricks in my pocket too!

Even though I’m not able to enjoy some of my favorite childhood delights in the same way that I used to, my mom’s recipe has been passed down to me and adapted to be gluten free by yours truly. I’m happy to report that it’s not just as delicious as I remember but I think a little bit more now that I’m the mommy sharing this delicious bowl of tomato, cheesy goodness with my little girl. That’s right, she’s a girl after my heart loving every bite of pasta that we give her but especially a good bowl of homemade macaroni and cheese. I’m sure in the days to come, that just like my mom, I’ll receive quite a few requests for a warm plate of Tomato Soup Macaroni And Cheese!

Ingredients:

• 12 oz box Gluten Free Pasta, elbows or penne will do (My favorites are Ronzoni and Barilla)
• Between 1 1/2 and 2 cups Gluten Free Tomato Soup (No more Campbell’s Soup because it’s loaded with wheat, but my favorite substitute is Pacific Foods Organic Creamy Tomato Soup, it’s so creamy and perfect for this macaroni and cheese.)
• 1 1/2 – 2 cups Shredded Cheddar, Colby Jack, Mozzarella or any mixture of them (I also like to add in American Cheese if I have it, it really matches well with the tomato soup, kind of like grilled cheese dipped in tomato soup.)
• Garlic Powder 
• Salt

Directions: 

• Cook your pasta according to the directions on the box, cutting off 2 minutes or so since you’re cooking your pasta in the oven afterwards. Whenever I use pasta like this I always cut a few minutes off of the total cook time since it’ll continue to cook in the oven after, just to prevent it from being mushy.
• Preheat oven to 350 degrees. 
• Measure out 1 1/2 to 2 cups Gluten Free Creamy Tomato Soup, Pacific Foods is my favorite. I use somewhere in the middle of 1 1/2 to 2 cups, it really depends on what casserole dish I choose to use. Basically, you just want to make sure your macaroni and cheese will be creamy enough without it turning to soup.
• Add some garlic powder to tomato soup and mix, adding just enough to melt in that delicious garlic flavor.
• To a 2.5 qt baking dish, cover the bottom of the dish with tomato soup mixture until layer is about 1/4 inch deep. 
• When pasta has finished cooking, drain and add first layer of pasta to cover the bottom tomato soup layer. Note: I usually have enough pasta to do about 3 layers in total. 
• After the pasta is added, sprinkle on a generous amount of either Shredded Cheddar, Colby Jack, Mozzarella, or a little American Cheese, or if you feel really fancy do a combination of your favorites. 
• I always like to make sure the dish is seasoned throughout so after the cheese layer I sprinkle on some salt or garlic salt, just enough to add a little seasoning.
• Next, top the cheese with your next layer of tomato soup, enough to go around the whole layer, but don’t make the dish too soupy. And continue layering with pasta and then cheese until your top layer is finished off with some cheese.
• Cook at 350 for about 15-20 minutes until the top is melted and begins to brown.
• Enjoy!

Nothing beats a warm bowl of tomato soup or steaming plate of cheesy macaroni and cheese when there’s inches upon inches of snow on the ground. Just looking at the snow makes me crave both; so why not combine them into this one delicious Gluten Free Tomato Soup Macaroni And Cheese! I certainly know what’s on our dinner menu for today since we’ll definitely be putting in some cold but fun playtime out in the freshly fallen snow.

Sincerely,

Lindsay (17 weeks) 

Gluten Free Tomato Soup Macaroni And Cheese

2015-01-27 07:23:49

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Ingredients

1. 12 oz box Gluten Free Pasta, elbows or penne will do (My favorites are Ronzoni and Barilla)
2. Between 1 1/2 and 2 cups Gluten Free Tomato Soup (No more Campbell's Soup because it's loaded with wheat, but my favorite substitute is Pacific Foods Organic Creamy Tomato Soup, it's so creamy and perfect for this macaroni and cheese.)
3. 1 1/2 - 2 cups Shredded Cheddar, Colby Jack, Mozzarella or any mixture of them (I also like to add in American Cheese if I have it, it really matches well with the tomato soup, kind of like grilled cheese dipped in tomato soup.)
4. Garlic Powder
5. Salt

Instructions

1. Cook your pasta according to the directions on the box, cutting off 2 minutes or so since you're cooking your pasta in the oven afterwards. Whenever I use pasta like this I always cut a few minutes off of the total cook time since it'll continue to cook in the oven after, just to prevent it from being mushy.
2. Preheat oven to 350 degrees.
3. Measure out 1 1/2 to 2 cups Gluten Free Creamy Tomato Soup, Pacific Foods is my favorite. I use somewhere in the middle of 1 1/2 to 2 cups, it really depends on what casserole dish I choose to use. Basically, you just want to make sure your macaroni and cheese will be creamy enough without it turning to soup.
4. Add some garlic powder to tomato soup and mix, adding just enough to melt in that delicious garlic flavor.
5. To a 2.5 qt baking dish, cover the bottom of the dish with tomato soup mixture until layer is about 1/4 inch deep.
6. When pasta has finished cooking, drain and add first layer of pasta to cover the bottom tomato soup layer. Note: I usually have enough pasta to do about 3 layers in total.
7. After the pasta is added, sprinkle on a generous amount of either Shredded Cheddar, Colby Jack, Mozzarella, or a little American Cheese, or if you feel really fancy do a combination of your favorites.
8. I always like to make sure the dish is seasoned throughout so after the cheese layer I sprinkle on some salt or garlic salt, just enough to add a little seasoning.
9. Next, top the cheese with your next layer of tomato soup, enough to go around the whole layer, but don't make the dish too soupy. And continue layering with pasta and then cheese until your top layer is finished off with some cheese.
10. Cook at 350 for about 15-20 minutes just until cheese has melted and top begins to brown slightly.
11. Enjoy!

By Gluten Free Mom To Be

Gluten Free Mom To Be http://www.glutenfreemomtobe.com/