“Homemade macaroni and cheese, made in 10 minutes, makes supper easy on the cook.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
- Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.
Nutrition
Amount Per Serving (4 total)
- Calories
- 137 cal
- 7%
- Fat
- 4.1 g
- 6%
- Carbs
- 19.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"This is a good quick recipe. The only step I'd modify is cooking the pasta in water first then transferring it to the cheese sauce to cook the rest of the way. It wasn't cooked all the way through. ..." See more"
DTM
"I added about 1 1/2 C shredded cheddar and also subsituted the water for more milk. I also added about 2 tbsp of butter to add some more flavor. I prefer it my way but it would be good as is...." See more"
Sarah Jo
"As is, this is A LOT like Mom's macaroni and cheese growing up. When I make now last minute for my family, I add 8 oz. of shredded sharp cheddar and a little dijon/Frank's Hot Sauce stirred into the m..." See moreix, use all milk, and add another 4 oz. of cheese on top. To make it a full meal deal, you can add a 1/2 c. of chopped ham and 8 oz. of frozen broccoli. I also suggest boiling the pasta halfway before adding it to the mix."
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