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Creamy Bacon Mac & Cheese

Creamy Bacon Mac & Cheese

5 1

The ultimate comfort food just got a little better with our Creamy Bacon Mac & Cheese.  This recipe uses items that you most likely have on hand and is on the table in just 35 minutes.  Macaroni combines with Cheddar and our smooth creamy soup for an easy main or side dish.  We topped it off with a crisp, buttery breadcrumb topping for that extra special touch.

serves 6 people

Ingredients

cost per recipe: $5.27

The price is determined by the national average.

  • 1/4

    cup plain dry bread crumbs

  • 2

    tablespoons butter, melted

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup

  • 3/4

    cup milk

  • 1

    cup shredded sharp Cheddar cheese

  • 2

    tablespoons chopped chives

  • 3

    cups cooked elbow macaroni (from about 6 ounces/1 1/2 cups dry)

view nutrition info

How to Make It

Set the oven to 425°F.  Grease a 2-quart casserole.  Stir the bread crumbs and butter in a small bowl. Stir the soup and milk in a large bowl until smooth. Stir in the cheese, chives and macaroni.  Spoon the macaroni mixture into the casserole.  Sprinkle with the bread crumb mixture. Bake for 15 minutes or until hot and bubbling. 
Step 1

Set the oven to 425°F.  Grease a 2-quart casserole.  Stir the bread crumbs and butter in a small bowl.

Step 2

Stir the soup and milk in a large bowl until smooth. Stir in the cheese, chives and macaroni.  Spoon the macaroni mixture into the casserole.  Sprinkle with the bread crumb mixture.

Step 3

Bake for 15 minutes or until hot and bubbling. 

Recipe Tips

  • For even more bacon flavor, stir 2 tablespoons crumbled cooked bacon into the soup mixture.

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Made With
(10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup

(10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup

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Ratings & Reviews

(1)
  • Shelli S.

    March 8, 2019

    LOVE THIS RECIPE!

    This is so easy to make and tastes so good. My son does not eat homemade mac & cheese, but he loves this!!! I like to add some extra cheese (I am from Wisconsin)and a lot more bacon. And the leftovers (if you have any) are as good as when you first make it!!!! They won't be leftover for long.

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