Fusilli Cheddar Bake

READY IN: 50mins
Recipe by mumoftwo

An old recipe that my mum used to cook when we were younger. A quick and easy twist on Mac'n'cheese. You could make it lighter by using all low-fat products.

Top Review by Sydney Mike

Used cream of celery soup for this recipe & well as rotini pasta & mix of slightly steamed fresh veggies (peas, corn, carrots), then followed the recipe! A very tasty comfort food in my book! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Ingredients Nutrition

  • 59.14 ml onion, chopped
  • 14.79 ml butter, melted
  • 283.49 g can cream of mushroom soup, I use low fat
  • 118.29 ml skim milk
  • 473.18 ml light cheddar cheese, grated
  • 473.18 ml rotini noodles (I use fucilli noodles)
  • 236.59 ml frozen vegetables
  • 0.59 ml black pepper, ground, to taste


  1. Oven at 350°F.
  2. Cook noodles as per package directions.
  3. Sautee onions in butter till softened.
  4. Divide cheese into 2 amounts, 1 1/2 cups and 1/2 cup.
  5. Mix all ingredients in a casserole dish, reserving 1/2 cup of cheese.
  6. Top with reserved cheese.
  7. Bake for 30 minutes, until hot and bubbly.

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