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READY IN 41 mins

Crispy Macaroni and Cheese

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Read Reviews (5)

"Everyone's favorite creamy macaroni dish is topped with crunchy French fried onions." — Campbell's Kitchen

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Original recipe makes 4 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 teaspoon prepared mustard
Generous dash ground black pepper

3 cups elbow pasta, cooked and drained
2 cups shredded Cheddar cheese
1 (2.8 ounce) can French fried onions

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Directions

Heat the oven to 400 degrees F. Stir the soup, milk, mustard, pepper, pasta and 1 1/2 cups of the cheese in a 1 1/2-quart casserole.
Bake for 20 minutes or until it's hot and bubbling.
Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden.

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PREP 20 mins
COOK 21 mins
READY IN 41 mins

Footnotes

Tip: The recipe may be doubled. Double all ingredients and use a 3-quart shallow baking dish. Serves 8 as a main dish or 12 as a side dish.

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The recipe is great with modification! I did take note of the first comment about it being a bit too dry and I added a 1/4 cup more milk. Also, I didn't have Campbell's Condensed Cream of Mushroom Soup but instead I use Campbell's Condensed Cream of Celery. The taste was delicious! I served this with Beef Short Ribs Braised in Red Wine.

—humblevoyager

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Oct 03, 2011

it was very good & i had no trouble with sticking or it being dry...i had to use kraft 4 cheese blend on top when i put on the onions coz i ran out of the old cheddar in the dish itself... used one can of shroom soup & one can of cheddar cheese soup & the milk as stated...a few drops of worcestershire (coz i think it goes well with the cheddar soup...i also added some garlic (coz i always do) ...i sprayed the casserole dish with pam & used less macaroni...i cooked the full amount but only added till i thought there was enough...it was delish for us...will make again forsure...thanks

—smitty

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6 Ratings

May 07, 2010

Well this was sure easy, but I found the bottom noodle mixture to be a little on the dry side. Definitely a basis for a good recipe. next time i may try to use half a can more of the mushroom soup or maybe instead of that half a can of the cream of cheddar soup. The bottom line is that it needs to be more creamy. I loved the French's onions on top.

—KateMagee

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Aug 16, 2012

I was looking for an easy recipe of mac and cheese and thought I would try this one. I'm glad I did. I made a small change but I thought it would be worth 5 stars even without my change. I added a can of cheddar cheese soup because I wanted some SUPER comfort food and that meant extra cheese. I also added an extra cup of macaroni because of the extra can of soup. It was delicious. I especially love the crunch on the top of the casserole.

—AUNTYLENE

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Mar 11, 2013

My granddaughter who said she didn't like Mac & cheese (she has only had boxed before) LOVED IT. The rest of the family said it was a keeper recipe Thanks for sharing

—Ann D

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Nutrition

Calories
600 kcal
30%

Carbohydrates
48.8 g
16%

Cholesterol
65 mg
22%

Fat
34 g
52%

Fiber
3.2 g
13%

Protein
21.8 g
44%

Sodium
1071 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crispy Macaroni and Cheese

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 600
** Calories from Fat: 306

% Daily Value *
** Total Fat 34g 52 %
** Saturated Fat 16.3g 81 %
** Cholesterol 65mg 22 %
** Sodium 1071mg 43 %
** Potassium 150mg 4 %
** Total Carbohydrates 48.8g 16 %
** Dietary Fiber 3.2g 13 %
** Protein 21.8g 44 %
** Sugars 2.9g
** Vitamin A 12 %
** Vitamin C < 1 %
** Calcium 56 %
** Iron 18 %
** Thiamin 24 %
** Niacin 48 %
** Vitamin B6 7 %
** Magnesium 14 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.