Appetizers
This Campbell’s cheddar cheese macaroni and cheese recipe transforms a pantry staple into ultra-creamy perfection with just one key technique—using the soup as the foundation. This method eliminates the need for roux or butter, delivering restaurant-quality results in a single pot with minimal effort.
The secret lies in balancing the soup’s natural creaminess with extra cheese and milk for that signature velvety texture.
What sets this recipe apart is how it leverages the soup’s built-in seasoning while adding depth with sharp cheddar and a touch of mustard for brightness. The one-pot approach means fewer dishes to clean, and the macaroni cooks directly in the sauce, absorbing every rich, cheesy flavor.
Perfect for weeknight dinners or potlucks, this version stays creamy even when reheated.
By the time you stir the final spoonful, you’ll have a creamy, golden mac and cheese with tender pasta perfectly coated in a sauce so rich it clings to every bite.
The texture is velvety yet substantial—no grainy or watery results here. This is comfort food at its finest, with the added bonus of being ready in under 30 minutes.
For extra indulgence, top with crispy breadcrumbs or a sprinkle of extra cheese before serving. The method is foolproof, and the results speak for themselves—creamy, cheesy, and impossible to resist. Let’s get cooking!
Ingredients for campbell's cheddar cheese macaroni and cheese
Pantry staples meet restaurant-style richness in this ultra-creamy one-pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Uncooked, medium or fine shape |
| Campbell's Creamy Cheddar Cheese Soup 🥫 | 1 can | 10.5 oz can, undiluted |
| Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Yellow Mustard 🍯 | 1 tbsp | Dijon preferred for depth |
| Unsalted Butter 🧈 | 2 tbsp | For extra richness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Breadcrumbs 🍞 | ¼ cup | Panko for crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For toasting breadcrumbs |
The cheddar cheese is non-negotiable here—Kraft sharp cheddar from the block grates best, but any sharp variety works. Walmart or Kroger usually carry it pre-shredded, but freshly grated melts smoother. For the soup, Campbell's Creamy Cheddar is the only way—it's pre-seasoned perfectly for this recipe. The milk adds creaminess without thinning the sauce too much, so whole milk is a must—skim will make it watery. If you're feeling fancy, swap the mustard for a dash of hot sauce for a kick.
No sharp cheddar? Monterey Jack at half the amount works in a pinch, but the flavor won't be as bold. Substituting the milk? Heavy cream at half the quantity gives richness, but it'll be heavier. The butter can be omitted if you're watching calories, but the sauce will be less velvety. For the breadcrumbs, panko is ideal—it stays crispy even when baked. No panko? Use regular breadcrumbs but toast them longer. The garlic powder can be swapped for fresh garlic at double the amount, but it burns easily in this method.
This reheats beautifully—just add a splash of milk to loosen it up. Keeps 4-5 days in the fridge, freezes for 3 months without texture loss. For extra indulgence, broil the breadcrumb topping for 2-3 minutes until golden. Portion into individual dishes for easy reheating—perfect for meal prep. The leftovers actually taste better the next day as the flavors meld.
Why You'll Love This Recipe
- I’ll be real: most mac and cheese turns into a sad, gluey mess by day two. Not this one. The extra cheddar and milk keep it creamy, and it reheats like a dream—just a quick microwave or stovetop stir. I’ve packed it for work lunches, frozen portions for lazy nights, and even sent it in a thermos for my son’s soccer games. Solid every time.
- Five-Ingredient Magic: I swear, this is the kind of recipe where you open the pantry and boom—there it all is. No fancy shopping trips, no measuring cups digging into flour. Just soup, pasta, cheese, milk, and a dash of mustard. That’s it. Honestly, I’ve made it three times this month because it’s that reliable.
- Creamy Crunch Perfection: The Campbell’s soup handles the base, but adding that sharp cheddar and a splash of milk? It’s like the soup got a personality upgrade—rich, tangy, and just thick enough to cling to every noodle. And don’t skip the mustard; it cuts through the heaviness with a little zing that makes it ridiculously good.
- Potluck or Picky Eaters: Between us, this is my go-to for potlucks because it’s always a hit—even with the kid who turns his nose up at anything green. It’s also weirdly adaptable: double the cheese for a decadent dinner, halve it for a light lunch, or toss in some bacon bits if you’re feeling fancy. My college roommate still asks for it when she visits.
Step-by-step instructions for Campbell's cheddar cheese macaroni and cheese
This one-pot method delivers ultra-creamy, restaurant-quality mac and cheese every time.
Cook the Elbow Macaroni Until Al Dente
Bring a large pot of water to a rolling boil and add the 8 oz elbow macaroni. Cook according to package directions for al dente texture—about 8-10 minutes—then drain thoroughly in a colander. I always shake the colander gently to remove excess water, but don't rinse the pasta. The starch helps create that velvety sauce later.
While the pasta cooks, open the 1 can Campbell's Creamy Cheddar Cheese Soup and set it aside. The canned soup forms the base of our sauce, so keep it ready to use immediately after draining the pasta. The heat from the pot will help it blend more smoothly into the final mixture.
Build the Creamy Cheese Sauce
Return the drained pasta to the same pot and reduce heat to medium-low. Add the 2 cups sharp cheddar cheese, 0.5 cup whole milk, 1 tbsp yellow mustard, 2 tbsp unsalted butter, 0.5 tsp salt, 0.25 tsp ground black pepper, and 0.5 tsp garlic powder. Stir continuously for 3-4 minutes until the cheese melts completely and the mixture becomes smooth and glossy.
Here's the thing—you want the sauce to coat the back of a spoon. If it looks too thick, add 1-2 tablespoons of pasta water at a time until you reach that perfect creamy consistency. The mustard adds depth, while the garlic powder provides subtle warmth. Don't walk away during this step; constant stirring prevents lumps and ensures even melting.
Incorporate the Campbell's Soup
Pour in the 1 can Campbell's Creamy Cheddar Cheese Soup and stir vigorously for 2-3 minutes until fully combined. The canned soup adds that classic mac and cheese richness while keeping the texture perfectly creamy. Taste and adjust seasoning if needed—you might need a pinch more salt or pepper depending on your cheddar's saltiness.
This is where the magic happens. The canned soup's built-in flavor profile blends seamlessly with the freshly melted cheese, creating a sauce that's both familiar and elevated. The mixture should now be thick enough to coat the pasta completely without being gluey. If it's still too thin, let it simmer uncovered for another minute to thicken slightly.
Create the Crispy Breadcrumb Topping
While the mac and cheese simmers, toast the 0.25 cup breadcrumbs in a separate skillet over medium heat with the 1 tbsp extra-virgin olive oil for 2-3 minutes until golden brown. You'll smell that nutty, toasted aroma—this is your signal they're ready. Transfer the toasted breadcrumbs to a small bowl and stir in 0.5 tsp garlic powder for extra flavor.
Don't skip toasting the breadcrumbs—they need that crispy texture to contrast with the creamy mac and cheese. If you're using panko, they'll puff up slightly, creating even more surface area for that perfect crunch. Keep them warm until ready to use, as cold breadcrumbs won't crisp up properly on top.
Assemble and Bake for Golden Perfection
Transfer the creamy mac and cheese to a greased 9x9-inch baking dish or similar oven-safe container. Use a rubber spatula to spread it evenly. Sprinkle the toasted breadcrumb mixture evenly over the top, pressing down gently to help it adhere. This topping creates that coveted crispy contrast we all love.
Bake at 375°F for 15-20 minutes until the top is deep golden brown and bubbly around the edges. The breadcrumbs should be crispy while the cheese underneath remains creamy. If it browns too quickly, tent loosely with foil for the last few minutes to prevent over-browning. Let it rest for 5 minutes before serving—this helps the cheese set slightly for easier scooping.
Pro Tips For Making Campbell'S Cheddar Cheese Macaroni And Cheese
- Boil Until Firm: Elbow macaroni cooks faster than you think—test a piece at 2 minutes. Undercooked pasta turns mushy when mixed with the soup, and overcooked pasta gets gummy. Drain it just al dente, then toss immediately with the soup while it’s still hot.
- Grate the Cheese Fine: Skip the pre-shredded stuff—it’s coated in anti-caking agents that make the sauce grainy. Use a box grater or food processor for sharp cheddar, and fold it in last while stirring vigorously. This keeps the texture smooth and melty, not clumpy.
- Thin the Soup First: Campbell’s soup is thick—add ¼ cup whole milk before mixing in the extra cheese. This prevents a gluey, overworked sauce. Stir in the mustard and milk after the cheese melts, not before, or it’ll curdle.
- Let It Rest: Don’t dig in right away—cover the pot and let it sit for 3–5 minutes off the heat. This lets the starches settle and the cheese fully emulsify. Stir once before serving, and the sauce will be velvety, not streaky. (Yes, even if you’re impatient like me.)
Regional styles of campbell's cheddar cheese macaroni and cheese
Southern Comfort Style
In the South, mac and cheese gets a smoky, soulful twist by adding 1 tbsp smoked paprika and ½ tsp cayenne to the cheese sauce. I also swap the breadcrumb topping for crushed Ritz crackers mixed with 2 tbsp melted butter and 1 tsp brown sugar for a sweet-savory crunch.
This version is perfect with a side of collard greens or cornbread. 🌶️
New England Clam Chowder Twist
For a coastal take, stir in 1 cup chopped clams or clams in juice (about 12 oz) during the final sauce step. Add ½ cup heavy cream and ½ tsp Old Bay seasoning for that classic New England flavor.
Top with extra sharp cheddar and chives before baking. Serve with oyster crackers on the side for dipping. 🦪
Texas BBQ Mac and Cheese
Take it to Texas by mixing ½ cup BBQ sauce (like Starkist BBQ) into the cheese sauce and adding ½ lb cooked pulled pork, shredded. Top with crushed tortilla chips and pickled jalapeños for heat. This hearty version is a crowd-pleaser at tailgates or BBQ parties. 🌮
Midwest Casserole Classic
The Midwest loves a baked mac and cheese with a layered approach. After assembling, add a second layer of ½ cup crushed cornflakes mixed with 2 tbsp melted butter on top before baking. This creates a crunchy, golden crust that’s a staple at church dinners and potlucks. 🍽️
California Avocado Creaminess
For a lighter, West Coast version, blend ½ ripe avocado with the milk before adding it to the cheese sauce. This adds a creamy, velvety texture without extra fat. Garnish with cherry tomatoes, balsamic glaze, and fresh basil for a fresh, vibrant twist. 🥑
Deep South "Baked Mac" with Bacon
Crisp up 4 oz bacon and crumble it into the cheese sauce. Add 1 tsp onion powder and ½ tsp smoked salt for extra depth. Top with crushed potato chips (like Ruffles) for a savory, smoky crunch. This is a Sunday dinner staple in the Deep South. 🥓
Nutrition facts
Frequently asked questions
Why does this recipe use Campbell's soup as the base?
The canned soup provides the perfect pre-seasoned foundation that mimics classic mac and cheese flavors while eliminating the need for roux or butter. Its built-in creaminess and cheddar notes blend seamlessly with freshly melted cheese, creating that signature velvety texture without extra effort. The soup's acidity also helps prevent the cheese from becoming grainy.
Can I make this without baking?
Skip the baking step and serve it as a stovetop version. After mixing all ingredients in Step 3, cook for an additional 2-3 minutes on low heat until everything is fully heated through. The breadcrumb topping can be served on the side or sprinkled over individual portions. The texture will be slightly softer but still creamy and delicious.
What if my cheese sauce gets too thick?
If the sauce becomes too thick, stir in 1-2 tablespoons of pasta water at a time until you reach that perfect creamy consistency that coats the back of a spoon. The starch in the pasta water acts as a natural thickener regulator. Never use cold water—it can make the cheese seize up.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, cover with a damp paper towel and microwave for 1-2 minutes at 50% power, stirring halfway. For oven reheating, cover with foil and bake at 350°F for 15-20 minutes. Add a splash of milk if it seems dry. The texture actually improves after reheating!
What's the best pasta shape for this recipe?
While elbow macaroni works perfectly, you can use any short pasta like penne, farfalle, or shells. Avoid long pasta like spaghetti as it won't hold the sauce as well. For extra indulgence, try giant cavatappi or macaroni shells—they create beautiful pockets filled with creamy goodness.