Easiest Ever Mac and Cheese (Campbells)

Submitted by Julia Lynn

"In our house, Mac and Cheese is a staple! (No, I don't have any kids.. it is I that loves the cheesy pasta.) Based on the reviews on the Campbell's website, this is an easy, go to, tasty recipe. What I like is that I can use whole grain pasta and low fat milk to make it much better than the boxed stuff. I have made these modifications in the listing of the recipe, but certainly use full fat milk (or.. dare I say.. cream!)/regular pasta if you wish. **Original recipe calls for 1/2 can milk and 1/2 can water but I figured Zaar wouldn't recognize that so I put about 2/3 c. It may be more accurate to use the can method."

 

• Ready In: 30mins
• Ingredients: 4
• Serves: 4

ingredients

• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 2⁄3 cup water, **see note in recipe description
• 2⁄3 cup low-fat milk
• 1 cup whole wheat pasta, (use fusilli or penne)

directions

1. Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
2. Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.

Reviews

[iewe7726]

Used regular pasta instead of whole wheat, because that is what I had on hand. Had to add a little extra liquid, but other than that, it was good for a quick and easy mac and cheese. I did not really time it though -- just based it on tender time :)

 

[jmhulet]

Found this recipe when I was looking to use up a recently expired can of Campbell's cheddar cheese soup. I used 2% milk and about 1.5 cups of rotini pasta. I covered the saucepan after I added the dry pasta to the boiling liquid mixture to minimize water loss. Finished product was a bit liquidy and I probably could've used 2 cups of dry rotini. The sauce does set up a bit as it cools due to the starch in the pasta and the canned soup. Flavor was kind of one dimensional so I added a few dashes of Texas Pete hot sauce. That did the trick. Will likely be making this again.

 

[Borkbork]

Our go to pretty much. Added a tad more liquid. Added some Parmigiano cheese.

 

[Lauren B.]

I used the can method as noted in the description and had to add more water throughout cooking because the sauce would thicken but noodles were still tough. It took much longer than 20 minutes for the noodles to cook in the sauce- and i feel like it would be easier to cook the noodles to al dente and then add to the sauce and cook 5-10 minutes more til the noodles are soft. But i like the idea of using on pan. I used slightly more than 1/2 box of penne pasta, and added pepper, garlic powder, shredded cheddar and Parmesan to taste, and a dash more of milk at the end. Overall very delicious!!

 

[Jey S.]

I made it exactly as recipe calls except used large macaroni and regular milk.. Excellent, nice taste and texture.. Thank you, I will make this often 8)