Baked mac and cheese with tomato soup recipe

Ingredients

• 454 g macaroni
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons (30 ml) olive oil
• One 796 ml can of Italian seasoned diced tomatoes
• 1 cup (237 ml) 15% cooking cream
• 1/2 cup (125 ml) chicken broth
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) sugar
• 1 1/2 cups (375 ml) grated mozzarella cheese
• 1 cup (250 ml) grated sharp cheddar cheese
• 1/2 cup (125 ml) grated Parmesan cheese
• 1/2 cup (125 ml) panko breadcrumbs
• Salt and freshly ground black pepper