Home » Recipes » Dinner » American

No Boil Cheddar Mac & Cheese

ByMelissa Jo Posted on
Jump to Recipe
A close-up of a spoonful of creamy macaroni and cheese topped with crispy fried onions, being lifted from a baking dish filled with the same cheesy, golden-brown casserole.

I’m excited to be partnering with Campbell’s to bring you this creamy no-boil baked mac & cheese is the kind of easy, reliable comfort food every home cook needs. With just 10 minutes of prep, everything comes together right in one dish—no boiling, no extra pots, no hassle. Simply stir together Campbell’s Condensed Cheddar Cheese Soup, milk, shredded cheddar, and uncooked macaroni, then let the oven do all the work.

As it bakes, the pasta becomes perfectly tender while soaking up that rich, cheesy sauce, creating a creamy, cozy mac & cheese that tastes like you spent way more time on it than you actually did. It’s incredibly versatile too—add a pinch of smoked paprika, cayenne, or your favorite seasonings to make it your own. Perfect for busy weeknights and good enough for a holiday meal like Easter and even Thanksgiving & Christmas!

A person with red nail polish holds a bowl of uncooked elbow macaroni over a white baking dish; cans of Campbells soup are visible in the background.
Two hands hold two cans of Campbell’s condensed Cheddar Cheese Soup above an empty glass Pyrex measuring cup on a wooden surface; more soup cans and pink flowers are in the background.
A close-up of shredded white and yellow cheese on top of a creamy mixture in a glass Pyrex measuring cup.
A large spoon lifts a cheesy serving of baked macaroni and cheese from a white dish. A can of Campbells Cheddar Cheese soup is visible in the background on a checkered counter.

💡 Why This Mac & Cheese Is So Good (The Real Secret)

Let me tell you something most people don’t realize—this isn’t just a shortcut recipe… it’s actually a smarter way to make mac & cheese.

Using Campbell’s condensed cheddar cheese soup acts as a roux and creates a built-in cheese sauce base that’s already perfectly balanced.

When you bake the pasta uncooked right in that mixture, the macaroni releases its starch directly into the sauce as it cooks. That starch naturally thickens everything, giving you that ultra creamy, velvety texture without needing flour, butter, or extra steps

So instead of making a sauce separately and hoping it holds up in the oven, you’re essentially creating the sauce as it bakes—which is why it clings to every single noodle.

And because the Campbell’s soup is concentrated, it doesn’t water down while baking. It stays rich, cheesy, and consistent from the first bite to the last—no dry edges, no oily separation, just pure creamy comfort food.

🤔 Common Questions

Why is my mac & cheese still soupy?

Totally normal right out of the oven! Letting it sit for 5 minutes helps it thicken into that perfect creamy texture.

Can I use whole milk instead of 2%?

Absolutely—and honestly, it’ll be just as delicious with a bit less fat.

A close-up of a spoonful of creamy macaroni and cheese topped with crispy fried onions, being lifted from a baking dish filled with the same cheesy, golden-brown casserole.

No-Boil Cheddar Mac & Cheese

This creamy no-boil baked mac & cheese is EASY With just 10 minutes of prep, everything comes together right in one dish—no boiling, no extra pots, no mess. Stir together Campbell’s Condensed Cheddar Cheese Soup, milk, shredded cheddar, and uncooked macaroni, then let the oven do the job.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 cans 10.5 oz each Campbell’s® Condensed Cheddar Cheese Soup
  • 3 cups whole milk
  • 2 cups uncooked elbow macaroni
  • 1 cup shredded cheddar cheese about
  • 1 cup shredded mozarella
  • 1/2 tsp smoked paprika
  • ½ tsp cracked black pepper
  • 3/4 cup French fried onions
  • 2 tbsp butter melted

Instructions
 

Step 1 – Build the Base (No Boiling Needed!)

  • Preheat your oven to 350°F. Spray a 13×9-inch baking dish. Add the cheddar cheese soup, then gradually whisk in the milk until smooth and creamy. Stir in the uncooked macaroni, shredded cheese, and black pepper, paprika.

Step 2 – Bake Until Tender & Creamy

  • Cover tightly with foil and bake on the middle rack for 50 minutes, or until the pasta is perfectly tender. Remove from the oven and give it a really good stir—this is where the magic happens.

Step 3 – Add That Golden Crunch

  • Turn the oven up to 400°F. Mix the French fried onion and melted butter, then sprinkle evenly over the top. Bake uncovered on the upper rack for 5 minutes, or broil for 2–3 minutes until golden and crispy.

Step 4 – Let It Set (Trust Me!)

  • Let it sit for 5 minutes before serving so it thickens into that ultra creamy, scoopable mac & cheese.
Keyword no-boil cheddar mac & cheese
Tried this recipe?Let us know how it was!

👝 How to Store Leftovers

Store in an airtight container for 3-5 days

🗒 More Delicious Recipes


Similar Posts