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.
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 13x9-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.
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