Recipe by BETH157
"This recipe is super-easy and it uses stuff you probably already have in the cabinet. You can also substitute most of the ingredients with similar ones that you have on hand!"
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1 (7.25 ounce) package
uncooked macaroni and cheese
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
buttery round crackers
I was very skeptical when I saw the ingredient list for this, but as Beth says, you're almost certain to have everything you need for this. And, more importantly, we loved it!! I was thrilled to find that my husband, 2 yr. old & 5 yr. old had second helpings!! It really makes boxed mac and cheese more substantial...I only had saltines (unbuttered) for the top and it was really a casserole type dish...next time, I may add broccoli, mushrooms, etc to make it a one-dish veggie meal. Great recipe and super fast and easy :o)
I was disappointed that the flavor of the mushroom soup still came through.I knew then my daughter would say yuck. I think cheddar cheese soup would be the best bet and will try that next time.
After reading the reviews I was a little worried abou the mushroom soup so I subsituted cream of celery instead and I really liked the flavor. I had to add some milk because it seemed SO thick when I mixed it all together. I guess I like my mac and cheese to be a little more creamy. This was a great way to turn a box of mac and cheese into something a little more substantial. I added chunks of cooked chicken and half of a 10 oz. bag of broccoli to make it a complete meal. I also threw in some onion powder and ground mustard to add a little bit of flavor to the boring "processed" taste. I also made my own crumb topping by putting two slices of bread in the oven as it pre-heated to dry them out a bit. Then, I tore them up and put them into a food processor with about a tbl of cold butter, some seasoning salt and pepper. Processed to a fine crumb, it makes a nice crunchy topping that beats a ritz cracker. I'll probably make this again but might be worth spending a few extra cents on the campbell's healthy request just to eliminate some of the sodium.
This is a very good recipe. I use cream of chicken soup instead of the cream of mushroom. It is a welcome change from plain old macaroni and cheese from the box. My hubby won't eat anything but namebrand in the box, but with this recipe, I can use the 25 cent boxes from SaveALot!
Wow, take box mac and cheese and make it taste like Stouffer's baked mac and cheese. Awesome. The 1/4 of butter at the end was a little much, next time I will crush the Ritz crackers and mix it with 1/8 cup butter, then sprinkle on top of the mac and cheese.
This was so easy and tasted great - I'm a big fan of homemade mac and cheese, but don't think I will go through all of the fuss now that I found this recipe.
Served this dish as a side for Thanksgiving....I've been asked to make it for xmas as well!!! I recommend to anyone who wants an easy dish to make - it came out wonderful! The only change I made was instead of only cheddar, I made it with half Cheddar and half Monterey Jack (you can never have too much cheese!)
LOVE IT! This recipe was so easy. I didn't have shredded cheddar cheese, so I just used mozzarella and it turned out perfect. I added a tablespoon of milk though and only 3 tablespoons of butter. It seemed like the recipe called for too much butter. Other than that, it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Add-In Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 260
Rated, reviewed, and ready to satisfy your sweet cravings.
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This baked mac and cheese is so delicious, your guests will beg for seconds.
This is homemade mac 'n cheese just like grandma used to make.