Total Time
Prep 15 mins
Cook 25 mins

This is a very good, filling and non-processed approached to pasta and cheese. Much better for you than Kraft Dinner, easier to make, and tastes way better too!!

Ingredients Nutrition

  • 3 cups cooked corkscrew macaroni
  • 1 (278 ml) canof campbell's condensed cheddar cheese soup
  • 34 cup milk
  • 1 dash pepper
  • 2 tablespoons of melted margarine
  • 3 tablespoons breadcrumbs or 34 cup of crushed Ritz cracker


  1. Combine pasta, soup, milk and pepper in a medium casserole dish.
  2. Mix margarine and bread crumbs (or crackers) and sprinkle over top of pasta mixture.
  3. Bake for 25 minutes at 400F or until hot.


Most Helpful

I tried this recipe because I didn't have the time to make my usual baked mac & cheese. It was a bit weak on flavor but adding salt helped. Definitely a much better alternative than making it from the box. Thanks for sharing!

Marg (CaymanDesigns) December 15, 2005

I had so substitute tomato soup for cheddar, but this was fantastic dining! Thanks for a great recipe.

Compley November 30, 2004

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