No-Boil Cheddar Mac & CheeseNo-Boil Cheddar Mac & Cheese
No-Boil Cheddar Mac & Cheese
No-Boil Cheddar Mac & Cheese
Campbell's
Campbell's
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Recipe - Stillwater
No-Boil Cheddar Mac & Cheese recipe
No-Boil Cheddar Mac & Cheese
Prep Time10 Minutes
Servings6
Cook Time60 Minutes
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
Directions
  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.
  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.
  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.

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.
10 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 cans (10.5 ounces each) Campbell’s® Condensed Cheddar Cheese Soup
Campbell's® Condensed Cheddar Cheese Soup
Campbell's® Condensed Cheddar Cheese Soup, 10.5 Ounce
2 for $3 with My Cub Rewards card
$1.99 was $1.99$0.19/oz
3 cups reduced fat (2%) milk
Cub Milk, Reduced Fat, 2% Milkfat
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
Buy 2 Family Size Oreos, Get $1 off Milk
$2.29$4.58/gal
8 ounces uncooked elbow macaroni (about 2 cups)
Creamette Elbow Macaroni
Creamette Elbow Macaroni, 1 Pound
$1.99 was $2.19$1.99/lb
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
Crystal Farms Cheese, Cheddar
Crystal Farms Cheese, Cheddar, 8 Ounce
$3.29 was $3.99$0.41/oz
1/2 teaspoon cracked black pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1/2 cup plain panko
Progresso Bread Crumbs, Crispy, Plain, Panko
Progresso Bread Crumbs, Crispy, Plain, Panko, 8 Ounce
$2.49 was $2.99$0.31/oz
2 tablespoons butter, melted
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each

Directions

  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.
  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.
  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.

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.