Tomato Soup Mac & Cheese with ANCO Medium Cheddar – Week 44: Legumes

Since we’re in the middle of harvest season and tomatoes are at their best, I thought of creating a tomato soup Mac & Cheese with fresh herbs and legumes, layered with slices of ANCO medium cheddar.


  1. Preheat oven to 400ºF (200ºC).

  2. In a saucepan, melt butter and add flour. Stir for 1 minute, making sure the flour doesn’t brown.
  3. Add milk, beating with a whisk until smooth.
  4. Simmer for 15 minutes, stirring regularly until sauce thickens.
  5. Mix in Parmesan, then pasta. Season with salt and pepper.

  6. Heat oil in a large saucepan and sauté onion and garlic.
  7. Add tomatoes and simmer for about 15 minutes.
  8. Add cream and continue cooking for a few minutes. Purée if desired.
  9. Add beans and basil.

  10. In a baking dish, alternate layers of pasta, sauce, and cheese slices.
  11. Bake for about 10 minutes or until cheese is melted.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

View profile