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Easiest Ever Mac and Cheese (Campbells)

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“In our house, Mac and Cheese is a staple! (No, I don't have any kids.. it is I that loves the cheesy pasta.) Based on the reviews on the Campbell's website, this is an easy, go to, tasty recipe. What I like is that I can use whole grain pasta and low fat milk to make it much better than the boxed stuff. I have made these modifications in the listing of the recipe, but certainly use full fat milk (or.. dare I say.. cream!)/regular pasta if you wish. **Original recipe calls for 1/2 can milk and 1/2 can water but I figured Zaar wouldn't recognize that so I put about 2/3 c. It may be more accurate to use the can method.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 23 cup water, **see note in recipe description
  • 23 cup low-fat milk
  • 1 cup whole wheat pasta, (use fusilli or penne)

Directions

  1. Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
  2. Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.

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