macaroni & cheese

Recipe by
Lee Thayer
Nakhon Si Thammarat

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This is an excellent mac and cheese, highly recommended! I made the version with mushroom soup, milk, Cheddar, and potato chips on 29 May 2023, the family and I really enjoyed this.

yield 6 servings as a side dish
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For macaroni & cheese

  • 1 1/2 c
    dry macaroni
  • 1 can
    soup option, (10 1/2 oz / 298 g)
  • 3/4 c
    liquid option
  • 1 tsp
    prepared yellow mustard
  • 1/8 tsp
    black pepper, or to taste
  • 2 c
    cheese option, divided, (8 oz / 226 g)
  • topper option
  • SOUP OPTION - USE 1 ITEM
  • condensed cream of mushroom
  • condensed cream of onion
  • condensed cream of celery
  • condensed cheddar cheese soup
  • LIQUID OPTION - USE 1 ITEM
  • milk
  • water
  • evaporated milk
  • tomato juice
  • CHEESE OPTION - USE 1 ITEM
  • cheddar
  • american
  • swiss
  • monterey jack
  • TOPPER OPTION - USE 1 ITEM
  • 1 c
    french fried onions
  • 1 c
    potato chips, crushed
  • 1/4 c
    breadcrumbs mixed with 1 tablespoon melted butter
  • 1
    medium tomato, sliced

How To Make macaroni & cheese

  • 1
    Heat a pot of salted water to a boil, add macaroni and cook until just nearly tender. Drain.
  • 2
    While the macaroni is cooking, to a 1½ quart casserole, add the Soup and Liquid Options as well as the mustard and black pepper, and mix together.
  • 3
    Preheat your oven to 180° C (350° F).
  • 4
    Add the drained macaroni and 1½ cups of Cheese Option to the casserole and mix in.
  • 5
    Bake for 25 minutes or until hot, remove and stir. Top with remaining ½ cup Cheese Option and the Topper Option.
  • 6
    Bake for additional 5-10 minutes or until the cheese melts.
  • 7
    Serve as a side with any main dish, enjoy.

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