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No-Boil Cheddar Mac & Cheese

  • prep time: 10 min
  • total time: 1 hr 10 min
  • serves: 6 people
  • calories: 442 1 serving
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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
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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
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Instructions
Step 1

Heat the oven to 350°F.  Spoon the soup into a 13x9x2-inch baking dish.  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.  Let stand for 5 minutes before serving.

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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. If you've ever wondered how to make a delicious mac & cheese without boiling pasta separately, this recipe is for you! 

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Guided Cooking

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

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.

  • Step 1

    Heat the oven to 350°F.  Spoon the soup into a 13x9x2-inch baking dish.  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.  Let stand for 5 minutes before serving.

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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.

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