No-Boil Cheddar Mac & Cheese
Campbell's
Campbell's
Recipe - Mankato West
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
- 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.
- 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.
- 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
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
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
Buy 2 Family Size Oreos, Get $1 off Milk
$2.29$4.58/gal
Creamette Elbow Macaroni, 1 Pound
$1.99 was $2.19$1.99/lb
Crystal Farms Cheese, Cheddar, 8 Ounce
$3.29 was $3.99$0.41/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
Directions
- 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.
- 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.
- 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.