This creamy baked mac & cheese recipe is an everyday family favorite, and we just updated the recipe to make it even quicker to prepare! It's a classic mac & cheese made with only 5 minutes of hands-on prep. Just stir Campbell’s Condensed Cheddar Cheese Soup, milk, shredded cheddar cheese and uncooked elbow macaroni in a baking dish, cover tightly with foil and bake! Right out of the oven, you've got perfect creamy, cheesy comfort food. You can easily customize it by adding seasonings like smoked paprika or cayenne pepper to suit your taste. This recipe makes a large batch that's great as leftovers, or you can halve the ingredients for a smaller portion. If you've ever wondered how to make a delicious mac & cheese without boiling pasta separately, this recipe is for you!
Step 1
Heat the oven to 425°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Spoon the soup into the baking dish then gradually whisk in the milk. Stir in the uncooked elbows, the cheese and pepper. Cover the baking dish tightly with foil.
Step 2
Bake, on the middle oven rack, for 30 minutes or until the elbows are tender. Uncover and stir well. (Don't worry - the mixture will still look very saucy but will continue to thicken in the next phase of baking.) Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.
Step 3
Bake, on the upper oven rack, for 10 minutes or until the panko mixture is golden. (At this point, if you want your breadcrumbs crispier and if your baking dish is broiler-safe, you can broil for 2-3 minutes until the topping is golden and crispy.) Let stand for 5 minutes before serving. Note: The stand time is important because the mac & cheese will be very hot and saucy, and it needs a few minutes to settle and thicken.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
