Macaroni & Cheese
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, family and I loved this! Links to the Shortcuts are listed in the Notes section.
Equipment
- Casserole (1½ quart)
- Oven
Ingredients
- 1½ cups dry macaroni
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup Liquid Option
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon black pepper
- 2 cups Cheese Option, shredded, divided, (8 oz / 226 g)
- Topper Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed cream of celery soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Liquid - Use 1 Item
- milk
- water
- evaporated milk
- tomato juice
Cheese - Use 1 Item
- Cheddar cheese
- American cheese
- Swiss cheese
- Monterey Jack cheese
Topper - Use 1 Item
- 1 cup French fried onions, Shortcut
- 1 cup potato chips, coarsely crushed, (85 g bag for Thailand)
- ¼ cup breadcrumbs, mixed with 1 tablespoon melted butter
- 1 medium tomato, sliced
Instructions
- Heat a pot of salted water to a boil, add macaroni and cook until just nearly tender. Drain.
- 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.
- Preheat your oven to 180° C (350° F).
- Add the drained macaroni and 1½ cups of Cheese Option to the casserole and mix in.
- Bake for 25 minutes or until hot, remove and stir. Top with remaining ½ cup Cheese Option and the Topper Option.
- Bake for additional 5-10 minutes or until the cheese melts.
- Serve as a side with any main dish, enjoy.
Notes
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, French Fried Onions.