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Campbell's No-Boil Cheddar Mac and CheeseCampbell's No-Boil Cheddar Mac and Cheese

Campbell's No-Boil Cheddar Mac and Cheese

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Recipe - Gourmet Garage Corporate
campbells-no-boil-cheddar-mac-and-cheese
Campbell's No-Boil Cheddar Mac and Cheese
Prep Time5 Minutes
Servings6
Cook Time50 Minutes
Ingredients
2 cans (10.5 ounces) Campbell’s® Condensed Cheddar Cheese Soup
3 cups reduced fat (2%) milk
8 ounces uncooked elbow macaroni (about 2 cups)
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1/2 teaspoon cracked black pepper
1/2 cup plain panko
2 tablespoons butter, melted
Directions
  1. Heat the oven to 425°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Spoon the Campbell's® Condensed Cheddar Cheese Soup into the baking dish then gradually whisk in the milk. Stir in the uncooked elbows, the cheese and pepper. Cover the baking dish tightly with foil.
  2. Bake, on the middle oven rack, for 30 minutes or until the elbows are tender. Uncover and stir well. (Don't worry - the mixture will still look very saucy but will continue to thicken in the next phase of baking.) Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.
  3. Bake, on the upper oven rack, for 10 minutes or until the panko mixture is golden. (At this point, if you want your breadcrumbs crispier and if your baking dish is broiler-safe, you can broil for 2-3 minutes until the topping is golden and crispy.) Let stand for 5 minutes before serving. Note: The stand time is important because the mac & cheese will be very hot and saucy, and it needs a few minutes to settle and thicken.
5 minutes
Prep Time
50 minutes
Cook Time
6
Servings

Directions

  1. Heat the oven to 425°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Spoon the Campbell's® Condensed Cheddar Cheese Soup into the baking dish then gradually whisk in the milk. Stir in the uncooked elbows, the cheese and pepper. Cover the baking dish tightly with foil.
  2. Bake, on the middle oven rack, for 30 minutes or until the elbows are tender. Uncover and stir well. (Don't worry - the mixture will still look very saucy but will continue to thicken in the next phase of baking.) Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.
  3. Bake, on the upper oven rack, for 10 minutes or until the panko mixture is golden. (At this point, if you want your breadcrumbs crispier and if your baking dish is broiler-safe, you can broil for 2-3 minutes until the topping is golden and crispy.) Let stand for 5 minutes before serving. Note: The stand time is important because the mac & cheese will be very hot and saucy, and it needs a few minutes to settle and thicken.
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