Recipe by Campbell's Kitchen
"Homemade macaroni and cheese, made in 10 minutes, makes supper easy on the cook."
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1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
1/2 (10.75 ounce) can
1/2 (10.75 ounce) can
uncooked corkscrew-shaped pasta
This is a good quick recipe. The only step I'd modify is cooking the pasta in water first then transferring it to the cheese sauce to cook the rest of the way. It wasn't cooked all the way through.
As is, this is A LOT like Mom's macaroni and cheese growing up. When I make now last minute for my family, I add 8 oz. of shredded sharp cheddar and a little dijon/Frank's Hot Sauce stirred into the mix, use all milk, and add another 4 oz. of cheese on top. To make it a full meal deal, you can add a 1/2 c. of chopped ham and 8 oz. of frozen broccoli. I also suggest boiling the pasta halfway before adding it to the mix.
I added about 1 1/2 C shredded cheddar and also subsituted the water for more milk. I also added about 2 tbsp of butter to add some more flavor. I prefer it my way but it would be good as is.
We loved this recipe! It was super easy, creamy and tasty- just made this and put some green beans on the side, so simple!
Even though I changed the recipe a bit, I was surprised at how delicious this tastes. I made 5 cups of elbow pasta, used 2 cans of soup and grated some medium cheddar cheese into the mix. I boiled the noodles separately and didn't heat the soup at all. I just mixed the condensed soup in a bowl with about 4 cans full of milk. I added salt and pepper then poured my cheese mix into the strained pasta and put it all into a casserole dish. Lastly I added shredded cheddar on top of the whole thing and baked it at 325ºF for about an hour. And the outcome was delicious. Everyone loves it! Thanks for the great base recipe.
I didn't think it had much flavor but it was very simple. I just added a lot of salt and pepper!
I expected to get a negative reaction from my kids when I served this - just because it is different from what they are used to. They thought it was great! I loved how easy it was, as well as the nice, creamy texture. I'm going to add a can of cheddar cheese soup to my pantry from now on!
Good, but bland. I added a can of chopped green chiles, half a cup of shredded montery cheddar cheese, and a bit more milk and less water.
* Percent Daily Values are based on a 2,000 calorie diet.
Souper Simple Mac 'n' Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 37
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