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READY IN 30 mins

Souper Simple Mac 'n' Cheese

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Read Reviews (15)

"Homemade macaroni and cheese, made in 10 minutes, makes supper easy on the cook." — Campbell's Kitchen

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Original recipe makes 4 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1/2 (10.75 ounce) can milk

1/2 (10.75 ounce) can water
1 cup uncooked corkscrew-shaped pasta

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Directions

Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.

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COOK 30 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 20, 2009

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.

—Angela Rose

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Most Helpful Critical Review

Dec 10, 2009

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.

—Sarah Jo

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17 Ratings

Feb 02, 2010

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.

—DTM

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Dec 16, 2009

We loved this recipe! It was super easy, creamy and tasty- just made this and put some green beans on the side, so simple!

—crunchy

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Mar 08, 2011

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.

—RobynneKalle

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Jan 20, 2010

I didn't think it had much flavor but it was very simple. I just added a lot of salt and pepper!

—Jeni

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Nov 30, 2011

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!

—CHEFJULIE1

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Sep 24, 2011

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.

—MBKRH

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Nutrition

Calories
137 kcal
7%

Carbohydrates
19.3 g
6%

Cholesterol
6 mg
2%

Fat
4.1 g
6%

Fiber
1.1 g
4%

Protein
4.3 g
9%

Sodium
564 mg
23%

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

Nutritional Information

Souper Simple Mac 'n' Cheese

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 137
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 1.8g 9 %
Cholesterol 6mg 2 %
Sodium 564mg 23 %
** Potassium 83mg 2 %
Total Carbohydrates 19.3g 6 %
Dietary Fiber 1.1g 4 %
Protein 4.3g 9 %
Sugars 3.5g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 4 %
** Thiamin 1 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 16 %

* 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.