This mac and cheese uses a can of Campbell’s Cheddar Cheese Soup as the base of the sauce, which makes it extra creamy and full of sharp cheddar flavor with very little effort. It’s a shortcut that delivers a rich, velvety sauce without needing to make a roux or grate a block of cheese. The result is a comforting, classic baked mac and cheese that comes together in about 40 minutes and tastes like it simmered all day.
Ingredients
- 1 lb (450 g) elbow macaroni (or similar short pasta)
- 2 cans (10.5 oz / 298 g each) Campbell’s Cheddar Cheese Soup
- 1 cup (240 ml) whole milk
- 2 cups (226 g) shredded sharp cheddar cheese (plus extra for topping)
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (60 g) plain breadcrumbs (optional, for topping)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain well and set aside. Do not rinse.
- In a large bowl, whisk together the two cans of Campbell’s Cheddar Cheese Soup, the milk, garlic powder, onion powder, and paprika (if using). Whisk until smooth.
- Add the shredded cheddar cheese to the soup mixture and stir until combined. The mixture will be thick.
- Add the drained macaroni to the cheese sauce and stir until every piece is coated.
- Pour the mac and cheese into the prepared baking dish and spread it evenly.
- If using breadcrumbs, toss them with the melted butter and sprinkle over the top. If not using breadcrumbs, just dot the top with the melted butter or sprinkle with extra shredded cheese.
- Bake uncovered for 20-25 minutes, until bubbly and the top is lightly golden. If you added breadcrumbs, they should be crisp. Let rest for 5 minutes before serving.
Tips
- Don’t overcook the pasta: Cook the macaroni just to al dente (firm to the bite) because it will continue to cook in the oven. Overcooked pasta becomes mushy.
- Use whole milk for the creamiest sauce: Whole milk gives a richer sauce than skim or 2%. You can also use half-and-half for an even more decadent result.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shredding from a block gives a smoother, creamier sauce.
- Make it ahead: Assemble the mac and cheese (without the breadcrumb topping) up to 24 hours in advance. Cover and refrigerate. Add the breadcrumb topping just before baking, and add 5-10 minutes to the baking time.
Serving Suggestions
This mac and cheese is a hearty side dish that pairs well with grilled chicken, roasted pork tenderloin, or a simple green salad. It also shines as a main course with a side of steamed broccoli or roasted Brussels sprouts. For a classic comfort-food meal, serve it alongside meatloaf or fried chicken.
Variations
- Bacon Mac and Cheese: Stir in 1/2 cup cooked, crumbled bacon before baking.
- Buffalo Chicken Mac: Add 1 cup shredded cooked chicken and 1/4 cup buffalo sauce to the cheese sauce.
- Broccoli Cheddar: Fold in 2 cups of steamed broccoli florets before baking.
- Spicy Jalapeño: Add 1-2 minced jalapeños (seeded for less heat) and a pinch of cayenne pepper.
- Lobster Mac: Fold in 1 cup of cooked lobster meat for a luxurious twist.
Storage and Reheating
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot. For a crispier top, reheat in a 350°F (175°C) oven for 10-15 minutes. You can also freeze the baked mac and cheese for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different shape of pasta? Yes, any short pasta works well—shells, penne, rotini, or cavatappi are all great choices. Adjust the cooking time according to the package.
Can I use reduced-fat cheese soup or milk? Yes, you can use reduced-fat versions, but the sauce may be slightly less creamy. Whole milk or a mix of milk and half-and-half will give the best texture.
Can I make this on the stovetop instead of baking? Absolutely. After combining the sauce and pasta, heat over medium-low, stirring frequently, until hot and bubbly. Skip the breadcrumb topping and serve immediately.
Why is my mac and cheese grainy? Graininess usually happens when the cheese is added to too-hot liquid or when pre-shredded cheese with anti-caking agents is used. Make sure the soup mixture is not boiling when you add the cheese, and consider shredding your own.
Can I add more cheese? Yes, you can increase the shredded cheddar to 3 cups (340 g) for an extra cheesy version. Just keep in mind the sauce will be thicker.
Is this recipe gluten-free? It can be, if you use gluten-free pasta and ensure your breadcrumbs are gluten-free. The Campbell’s Cheddar Cheese Soup is gluten-free, but always check the label.
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