Easy Add-In Macaroni and Cheese

Easy Add-In Macaroni and Cheese

45 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
BETH157
Recipe by  BETH157

“This recipe is super-easy and it uses stuff you probably already have in the cabinet. You can also substitute most of the ingredients with similar ones that you have on hand!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook the macaroni according to directions on the box. Remove from heat, drain, and add soup, 1/4 cup of the margarine, sour cream, shredded cheese, and the cheese packet from the box. Do not use milk as directed on the box.
  3. Pour in a small casserole dish and top with crumbled crackers. Melt the remaining margarine and pour over the crackers. Bake in a preheated oven for 25 minutes.

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Reviews (45)

Rate This Recipe
KELLYJ
20

KELLYJ

I was very skeptical when I saw the ingredient list for this, but as Beth says, you're almost certain to have everything you need for this. And, more importantly, we loved it!! I was thrilled to find that my husband, 2 yr. old & 5 yr. old had second helpings!! It really makes boxed mac and cheese more substantial...I only had saltines (unbuttered) for the top and it was really a casserole type dish...next time, I may add broccoli, mushrooms, etc to make it a one-dish veggie meal. Great recipe and super fast and easy :o)

bandrs
17

bandrs

After reading the reviews I was a little worried abou the mushroom soup so I subsituted cream of celery instead and I really liked the flavor. I had to add some milk because it seemed SO thick when I mixed it all together. I guess I like my mac and cheese to be a little more creamy. This was a great way to turn a box of mac and cheese into something a little more substantial. I added chunks of cooked chicken and half of a 10 oz. bag of broccoli to make it a complete meal. I also threw in some onion powder and ground mustard to add a little bit of flavor to the boring "processed" taste. I also made my own crumb topping by putting two slices of bread in the oven as it pre-heated to dry them out a bit. Then, I tore them up and put them into a food processor with about a tbl of cold butter, some seasoning salt and pepper. Processed to a fine crumb, it makes a nice crunchy topping that beats a ritz cracker. I'll probably make this again but might be worth spending a few extra cents on the campbell's healthy request just to eliminate some of the sodium.

JENMC73
9

JENMC73

This is a very good recipe. I use cream of chicken soup instead of the cream of mushroom. It is a welcome change from plain old macaroni and cheese from the box. My hubby won't eat anything but namebrand in the box, but with this recipe, I can use the 25 cent boxes from SaveALot!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 429 cal
  • 21%
  • Fat
  • 28.9 g
  • 44%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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