Super Creamy Macaroni and Cheese

“Very creamy, cream cheese adds yummy bite. Very rich, lots of variations, use onion & chive cream cheese, add diced tomatoes or ham, or both. I started making this when my son discovered mac & cheese. Kraft may be the "cheesiest" it is also the saltiest, so I keep these items on hand for lunches or comfort food dinners.”
READY IN:
30mins
YIELD:
1 pan
UNITS:
Metric

Ingredients Nutrition

  • 304.75 g can cheddar cheese soup (Campbell's)
  • 113.39 g cream cheese (softened)
  • 473.18 ml cubed American cheese (Kraft makes it shaped like dinosaurs if you can't find cubes, or just tear up some slices)
  • 709.77 ml cooked elbow macaroni (or spirals)

Directions

  1. grease baking dish and pre-heat oven 350°F.
  2. cook and drain pasta according to directions.
  3. in saucepan melt soup cheese cubes and cream cheese over med heat, stir in pasta, stir to evenly coat.
  4. transfer to greased baking dish.
  5. bake 20 min or until bubbly.
  6. let stand 5 min before serving.

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