This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 35 mins

Macaroni and Cheese Bake

Read Reviews (46)

"This is a pretty simple recipe using cream of chicken soup that can be used when you have a large group to feed. I got it from my dad who feeds 8 people, and this does the job." — BONNIEBELLE

Ingredients Edit and Save

Watch video tips and tricks

Chuck's Favorite Mac and Cheese

Crispy Potato Chip Mac and Cheese

Home-Style Macaroni and Cheese

Baked Macaroni and Cheese I

Southwestern Macaroni and Cheese

Homemade Mac and Cheese

Mom’s Favorite Baked Mac and Cheese

Restaurant Style Mac and Cheese

Baked Mac and Cheese for One

All about Cream

Original recipe makes 1 9x13 dish Change Servings

2 (10.75 ounce) cans condensed cream of chicken soup
3/4 cup milk
1 pound elbow macaroni

4 tomatoes, sliced
12 slices processed sharp Cheddar cheese

Check All Add to Shopping List

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
Bake for 25 minutes or until cheese is golden and bubbly.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

ADVERTISE WITH US

This recipe is easy and better than box mac & cheese. I use cream of mushroom soup insead and mix in quite a bit more grated cheese rather than slices of cheese. I skip the tomato and then bake it with herbed bread crumbs and dots of butter on top.

—PJHE

See full review »

Most Helpful Critical Review

Apr 14, 2005

This isn't bad, it just isn't great. One benefit is that it makes a lot and is good for leftovers. One thing that I did that my husband liked was add breadcrumbs to the top.

—CHRISTIEJB

See full review »

58 Ratings

See other versions of this recipe!

Feb 26, 2009

This was a good base recipe. Like other users had mentioned, I used 1 can each of cream of chicken and cream of mushroom soup. I also used diced tomatoes in place of the tomato slices. Instead of layering the cheese & tomatoes, I mixed shredded cheddar cheese and the diced tomatoes into the hot macaroni & soup mixture. I also sprinkled breadcrumbs on top. My husband and 3-year-old son loved it!

—hokiemom

See full review »

Jul 10, 2006

I really love this! Of course pasta and cheese IS always a winner! I did alter a bit, in place of two cans of cream of chicken I added a can of cream of cheddar cheese and a can of cream of mushroom. And also instead of the 4 tomatoes I used a can of diced tomatoes flavored with basil and garlic and mixed it right in the macaroni. Just sooo yummy!

—ANGELM82

See full review »

Sep 19, 2008

Very tasty. Instead of milk, I added Fat Free Half and Half - creamier and thicker than milk. I also used shredded vs. sliced cheddar so that I could top the bake with it to make it golden brown (and add a little extra inside for a cheesier flavor). I also topped with sprinkled bread crumbs and paprika.

—Mary

See full review »

Sep 30, 2008

This was really good. I used whole wheat pasta and added garlic powder, onion powder, worcestershire sauce and lots of grated chedder cheese to the cream of chicken. My kids loved it.

—AmberK

See full review »

Feb 24, 2004

This recipe has become a staple in our household. It's wonderful, and excellent for leftovers too. The tomatoes add a fresh taste to the rest of the flavors. It comes highly recommended!

—Barrera Family

See full review »

Feb 26, 2006

This recipe was good for me, because I need to go grocery shopping & I didn't have hardly anything to make dinner out of. It was good for a quick throw together dinner, but I don't think I would make it otherwise--it wasn't quite cheesy enough for me. If I did make it again, I would mix the cheese in, not just layer it on top. I added breadcrumbs (which I did like), and I didn't have fresh tomatoes, so I used drained diced.

—Alissa

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Smoky Four Cheese Macaroni Bake

Old-Fashioned Macaroni, Tomato, and Cheese Bake

Bee's Mac and Cheese Bake

Mac and Cheese Veggie Bake

Danny's Macaroni and Cheese

Macaroni with Ham and Cheese Deluxe

Marie's Homemade Mac and Cheese

Baked Macaroni and Cheese with Tomato

Macaroni And Cheese I

Mac and Cheese I

ADVERTISE WITH US

Nutrition

Calories
316 kcal
16%

Carbohydrates
45.4 g
15%

Cholesterol
14 mg
5%

Fat
6.6 g
10%

Fiber
2.6 g
11%

Protein
17.1 g
34%

Sodium
763 mg
31%

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

Nutritional Information

Macaroni and Cheese Bake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 316
Calories from Fat: 60

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 2.2g 11 %
Cholesterol 14mg 5 %
Sodium 763mg 31 %
** Potassium 224mg 6 %
Total Carbohydrates 45.4g 15 %
Dietary Fiber 2.6g 11 %
Protein 17.1g 34 %
Sugars 4.7g
Vitamin A 14 %
Vitamin C 11 %
Calcium 35 %
Iron 22 %
** Thiamin 28 %
** Niacin 34 %
** Vitamin B6 6 %
** Magnesium 11 %
** Folate 51 %

* 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.