Total Time
40mins
Prep 10 mins
Cook 30 mins

This is my adaptation of a recipe I found from Campbell's soup years ago. I have the directions for cooking in the oven listed but my new favorite way to make this is to cook it in my crockpot. I put it on high for 4 hours, this is especially handy during the holidays when the oven is occupied by other things.

Ingredients Nutrition

  • 1 (12 ounce) baglarge elbow macaroni noodles
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cheddar cheese soup
  • 1 lb sharp cheddar cheese, grated (divided into 3/4 pound and 1/4 pound portions)
  • 1 teaspoon yellow mustard
  • 6 tablespoons plain breadcrumbs
  • 1 teaspoon butter, melted

Directions

  1. Boil noodles 8-10 minutes, drain and rinse well. Combine soups and the 3/4 pound of cheese in a large ovenproof casserole dish, add mustard.
  2. Add the cooked noodles and stir to combine well. Sprinkle with the remaining cheese and top with the bread crumbs mixed with the melted butter.
  3. Bake at 375 degree farenheit oven for 20-30 minutes.
Most Helpful

5 5

Very good mac and cheese! The cheddar cheese soup gives this a nice zest and next time I think we will try nacho cheese soup for even more flavor. This was easy to make and our mac and cheese lovers gave it a thumbs up! Made for Fall PAC '08. Thanks for lunch!