Macaroni & Cheese with Cream of Mushroom Soup

1 review, 3 star(s). 0% would make again

Ready in 1h

Southern style, creamy macaroni & cheese.


2 cans (10.75 oz) Campbells Cream of Mushroom Soup
2 cups 2% Milk
1 lb Shredded Cheddar Cheese
1/2 cup American Cheese
1/4 cup Parmesan Cheese
1 lb Elbow Macaroni Noodles; cooked and drained
1 cup Shredded Cheddar Cheese

Original recipe makes 12 Servings



Preheat oven to 350 degrees F.

Coat 13 x 9 inch baking dish with cooking spray.

In a large pot, over medium heat, mix soup, milk, 1 lb cheddar cheese, American cheese, and Parmesan together, stirring until cheeses melt.

Remove pot from heat; stir in macaroni. Pour into baking dish. Sprinkle remaining 1 cup cheddar cheese over top.

Bake 30 minutes or until mixture is bubbly and cheese is golden brown.


Twist it up - try Cream of Chicken. Add some color with fine diced red peppers or roasted peppers, fresh diced portabella mushrooms...

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Calories Per Serving: 401 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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