Skip to content

No-Boil Cheddar Mac & Cheese

  • prep time: 10 min
  • total time: 1 hr 10 min
  • serves: 6 people
  • calories: 442 1 serving
Keep Screen On
X
Campbell's Brand Logo

This creamy baked mac & cheese recipe is an everyday family favorite. It's a classic mac & cheese made with only 10 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 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! 

Keep Screen On

Ingredients

  • 2 cans (10.5 ounces each) Campbell’s® Condensed Cheddar Cheese Soup
  • 3 cups reduced fat (2%) milk
  • 8 ounces uncooked elbow macaroni (about 2 cups)
  • 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup plain panko
  • 2 tablespoons butter, melted
Buy Ingredients Online

Instructions

  • Tips

    • Making sure you're using the correct baking dish is very important in "no-boil" bake recipes. Shape is less important than depth and capacity. This recipe works best in a 13x9x2 baking dish. If you don't have a rectangular 13x9x2, you can use a round or oval Pyrex® or ceramic baking dish, as long as it can hold about 3 quarts and is about 2 inches deep. However, using alternate dish types may require additional baking time. 
    • This recipe was developed using elbow macaroni. Using other pasta shapes may affect results.
    • It's easy to customize this recipe by adding additional seasonings to suit your taste. Try adding smoked paprika, cayenne pepper, garlic powder or your favorite spices (you can add the seasonings in step 1).
    • For a smaller recipe, you can halve the ingredients and bake in an 8x8-inch baking dish, following the same instructions below.
    • For a less saucy mac & cheese, add an additional 1/2 cup of elbow macaroni in step 1 (for a total of 2 1/2 cups of elbows).

  • Step 1

    Heat the oven to 350°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 50 minutes or until the elbows are tender. Uncover and stir well. Increase the oven temperature to 400°F. Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.

  • Step 3

    Bake, on the upper oven rack, for 5 minutes or until the panko mixture is golden brown (or, 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.

Recommended Recipes

See All Recipes

Recently Viewed

See All Recipes

Made With

Get Connected

Campbell's Pinterest Campbell's Instagram Campbell's TikTok
Calories 442
Total Fat 20 g
Sat. Fat 10 g
Trans Fat 1 g
Cholesterol 52 mg
Sodium 979 mg
Total Carb 49 g
Dietary Fiber 1 g
Sugar 9 g
Protein 17 g
Vitamin D 8 %DV
Calcium 29 %DV
Iron 7 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Tags