This creamy baked mac and cheese recipe is an everyday family favorite. Made with only 10 minutes of hands-on prep, it’s perfect for a quick dinner. 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 and cheese without boiling pasta separately, this recipe is for you.
Servings: 6
Ingredients:
• 2 10.5-ounce cans Campbell’s Cheddar Cheese Soup
• 3 cups 2% milk
• 8 ounces uncooked elbow macaroni (about 2 cups)
• 1½ cups (about 6 ounces) Cheddar cheese, shredded
• ½ tsp cracked black pepper
• ½ cup plain panko bread crumbs
• 2 tbsp melted butter
Directions:
• Preheat oven to 350º F.
• Spray a 13X9X2 baking dish with cooking spray. **See note
• Spoon the soup into the baking dish.
• Gradually whisk in the milk.
• Stir in uncooked macaroni, cheese and pepper.
• Cover the dish tightly with foil.
• Bake on the middle rack for 50 minutes, until the macaroni is tender.
• Uncover and stir well.
• Increase oven temperature to 400º F.
• Mix breadcrumbs and butter in a small bowl and sprinkle mixture over the top of the casserole.
• Bake on the upper rack for 5 minutes or until the panko mixture is golden brown.
• Let stand for 5 minutes before serving.
** If you don't have a rectangular 13x9x2, you can use a round or oval 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.
