Soups & Stews
This Campbell’s cheddar soup macaroni and cheese recipe turns a pantry staple into ultra-creamy comfort in just one pot and 30 minutes—no fancy techniques required. This Campbell's cheddar soup recipe delivers restaurant-quality layers of cheesy comfort without the mess of separate cooking.
The secret lies in balancing the soup's creaminess with perfectly cooked pasta and a crispy golden top.
What sets this dish apart is how the soup's built-in richness becomes the foundation for a velvety sauce that coats every noodle. I use elbow macaroni for its sturdy shape—it holds up during baking while soaking up that cheesy goodness.
The key technique? Cooking the pasta just shy of al dente so it finishes tenderizing in the oven while the cheese melts into a silky, melt-in-your-mouth consistency.
By the time it emerges from the oven, you'll have a golden, bubbling casserole with crispy edges and a creamy center that practically oozes when cut. The aroma alone transforms any kitchen into a cozy dining experience.
This version stays true to classic mac and cheese while adding the convenience of Campbell's iconic soup.
Add a sprinkle of extra cheese or breadcrumbs for texture, or keep it simple with a fresh herb garnish. Perfect for weeknight dinners or meal prep—just reheat and enjoy. Let's make this foolproof comfort dish today.
Ingredients for campbell's cheddar soup macaroni and cheese
Pantry staples plus a few cheesy upgrades—this one-pot wonder delivers restaurant-style comfort in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cheddar Cheese Soup 🍲 | 2 cans | 10.5 oz each, unsalted preferred |
| Elbow Macaroni 🍝 | 8 oz | Dry weight, medium size |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, softened |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Breadcrumbs 🍞 | ¼ cup | Panko for crispy topping |
| Extra-Sharp Cheddar Cheese 🧀 | ¼ cup | For crispy topping |
| Olive Oil 🫒 | 1 tbsp | For crispy topping |
The Campbell's cheddar soup is your flavor foundation, so grab the unsalted version if you can—it gives you more control over seasoning. Trader Joe's and Walmart usually stock it, but any brand works in a pinch. For the pasta, elbow macaroni's sturdy shape holds up best during baking. Barilla or De Cecco are my go-tos, but store-brand works fine. The sharp cheddar? Kraft 2% milk block is reliable, but if you've got a favorite like Cabot or Tillamook, use that—just shred it yourself for the best texture. Pre-shredded gets clumpy and melts poorly.
No sharp cheddar? Monterey Jack or pepper jack add a nice twist. Short on breadcrumbs? Crushed cornflakes or Ritz crackers work in a bind. The milk can be skim if that's what you've got, but whole milk makes it truly creamy. Want extra richness? Stir in 2 tbsp sour cream with the milk. For the topping, if you don't have panko, regular breadcrumbs plus a pinch of garlic powder give that same crispy kick. And if you're feeling fancy, toss in a sprinkle of smoked paprika with the breadcrumbs for a smoky depth.
This bakes best when assembled right before putting in the oven—no prepping ahead. But you can cook the pasta and mix the sauce up to a day ahead, then assemble when ready to bake. Leftovers? 3-4 days in the fridge, but honestly, it reheats even better the second time. For meal prep, portion into individual ramekins before baking—just pop them in the microwave for 1-2 minutes when ready to eat. The topping gets soggy if stored uncovered, so cover it with foil if saving for later.
Why You'll Love This Recipe
- Here’s what sold me: the soup’s velvety base meets that sharp chedddar crumble on top, plus the buttery noodles. It’s the kind of bite you notice—like a hug for your taste buds, but with actual texture. My kids fight over the last bite, and I don’t even pretend to care.
- No-Fuss Magic: I swear by this—just dump the soup, toss in the pasta, and stir. No measuring cups, no fancy techniques, just 10 minutes of hands-off simmering while I chop veggies for the side. The Campbell’s soup does all the heavy lifting, and honestly? That’s my kind of cooking.
- Creamy Crunch Combo: Here’s what sold me: the soup’s velvety base meets that sharp chedddar crumble on top, plus the buttery noodles. It’s the kind of bite you notice—like a hug for your taste buds, but with actual texture. My kids fight over the last bite, and I don’t even pretend to care.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Double the batch, pack it in containers, and it stays creamy for days. Add a sprinkle of extra cheese before reheating, and it’s like fresh again—perfect for school lunches or a quick office dinner. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy Campbell's cheddar macaroni and cheese
This one-pot wonder delivers restaurant-style cheesy goodness with minimal effort.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of salted water to a rolling boil. Add the 8 oz elbow macaroni and cook according to package directions until 1 minute before it reaches al dente (about 8-9 minutes). Drain the pasta in a colander, but don't rinse it—those starchy noodles help create the creamy sauce later.
While the pasta cooks, open both cans of Campbell's Cheddar Cheese Soup and set them aside. You'll use them straight from the can, so no need to open them until you're ready. The soup's creamy base will form the foundation of our ultra-rich mac and cheese.
Create the Creamy Cheese Sauce
In the same pot you cooked the pasta (no need to wash it—the fond adds flavor), melt the 2 tbsp butter over medium heat. Once melted, whisk in the 2 tbsp all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color.
Slowly pour in the 0.5 cup milk while whisking vigorously to prevent lumps from forming. Add the 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder, stirring until well combined. Pour in the two cans of Campbell's Cheddar Cheese Soup and stir until smooth. The mixture should be thick and creamy—if it's too thin, let it simmer for an additional 2-3 minutes to thicken.
Combine Pasta and Cheese Sauce
Add the drained elbow macaroni to the pot with the cheese sauce. Stir gently but thoroughly to coat every noodle in that rich, creamy goodness. Sprinkle the 2 cups sharp cheddar cheese over the top and stir until melted and fully incorporated. The cheese should melt completely, creating a velvety texture that coats the back of a spoon.
Taste and adjust seasoning if needed—this is where you can add more salt or pepper if desired. The sauce should be rich, cheesy, and perfectly balanced. If it's too thick, stir in a splash of hot water or milk to reach your preferred consistency. Real talk: this step is where the magic happens, so don't rush it.
Prepare the Crispy Topping
In a small bowl, mix together the 0.25 cup breadcrumbs, 0.25 cup extra-sharp cheddar cheese, and 1 tbsp olive oil. Stir until the breadcrumbs are evenly coated and the mixture looks crumbly. This topping is what gives our mac and cheese that perfect textural contrast—crispy on top, creamy underneath.
Spread the breadcrumb mixture evenly over the top of the macaroni and cheese in the pot. The goal is to cover the entire surface area for maximum crispiness. Here's the thing—don't worry if it looks like too much. The breadcrumbs will crisp up beautifully, and you can always scrape off any excess before serving.
Bake Until Golden and Bubbly
Transfer the pot to a 375°F oven and bake for 15-20 minutes, until the top is golden brown and bubbly. You'll know it's ready when the breadcrumbs look crispy and the edges start to turn golden. If your oven runs hot, start checking at the 15-minute mark to avoid over-browning.
Let the macaroni and cheese rest for 5 minutes before serving. This resting period allows the sauce to set slightly and makes it easier to scoop. The result should be a creamy, cheesy masterpiece with a perfectly crispy topping that adds a delightful textural contrast to every bite. Serve immediately while hot—this dish is all about that comforting, cheesy goodness!
Pro Tips For Making Campbell'S Cheddar Soup Macaroni And Cheese
- Cook pasta separately: The Campbell’s soup already has starch and flavor—dumping in pre-cooked macaroni makes the sauce grainy and uneven. Boil the elbows in salted water until al dente (they’ll finish cooking in the oven), then drain well before mixing. I learned this the hard way when my first batch turned into a mushy sludge.
- Melt butter first: Skip the "add butter to the soup" step—it burns easily. Instead, melt 2-3 tablespoons of butter in a skillet over medium heat until foamy, then stir in the Campbell’s soup before adding milk. This prevents the soup from scorching and gives the cheese sauce a richer base.
- Use sharp cheddar, not pre-shredded: Pre-shredded cheese has anti-caking agents that make the sauce clump and separate. Buy a block of sharp cheddar, grate it yourself, and add it to the hot soup mixture in batches while stirring vigorously. It melts smoother and tastes fresher—worth the extra 2 minutes of work.
- Bake uncovered, then cover: Start the casserole uncovered at 375°F for the first 15 minutes to let the top brown and crisp. Then tent loosely with foil to finish cooking—this prevents a soggy crust while keeping the cheese from overcooking. My grandmother swore by this, and she was right: the texture is everything.
Regional styles of this dish
Southern Comfort Style
This version takes the classic Campbell's cheddar mac and cheese to the next level with a Southern-inspired twist. After combining the pasta and cheese sauce, stir in ½ cup of cooked, crumbled bacon and ¼ cup of diced green onions for a smoky, savory depth.
Top with an extra sprinkle of paprika for a warm finish. The bacon adds a salty crunch that pairs perfectly with the creamy cheese—trust me, it’s a game-changer. 🌶️
New England Clam Chowder Fusion
For a coastal-inspired twist, stir 1 cup of clam juice (or chicken broth) into the cheese sauce before adding the pasta. Fold in ½ cup of chopped fresh clams or canned chopped clams (drained) after baking.
Garnish with chopped chives and a dash of Old Bay seasoning for a briny, cheesy mashup that’s perfect for a seafood lover’s mac and cheese. This version works especially well in winter when you crave hearty, warming flavors.
Texas BBQ Twist
Add a smoky, tangy kick by mixing ¼ cup of your favorite BBQ sauce (like Stubb’s Original) into the cheese sauce before combining with the pasta. Top with crumbled cooked sausage and a sprinkle of smoked paprika for a Texas-style fusion.
The BBQ sauce adds a sweet, smoky depth that balances the richness of the cheese. Serve with a side of pickles for that classic Texas BBQ experience. 🔥
Midwest Casserole Classic
This version keeps it simple but hearty—just like grandma used to make. After baking, sprinkle the top with ½ cup of crushed Ritz crackers mixed with 2 tbsp melted butter for an extra-crispy crust. Add a pinch of onion powder to the breadcrumb topping for a nostalgic flavor.
The Midwest loves its mac and cheese extra cheesy, so don’t skimp on the sharp cheddar. This is the ultimate weeknight dinner that feels like a hug in a bowl.
California Avocado Creaminess
Give your mac and cheese a West Coast upgrade by stirring in ½ avocado (mashed) with the milk before making the roux. The avocado adds a creamy, buttery richness that cuts through the cheesiness beautifully.
Top with sliced avocado, crumbled feta, and a drizzle of chili-lime oil for a fresh, vibrant twist. This version is lighter but still packed with flavor—perfect for a warm-weather dinner. 🥑
Kid-Friendly Fun Toppings
Make it fun for the little ones with colorful toppings! After baking, let them sprinkle their own mix of crushed tortilla chips, mini marshmallows, or rainbow sprinkles on top. For a protein boost, add shredded rotisserie chicken or diced ham.
This version is all about customization—let everyone personalize their bowl while keeping the creamy, cheesy base the same. It’s a great way to get kids excited about dinner! 🧸
Nutrition facts
Frequently asked questions
Can I use a different type of pasta for this Campbell's cheddar mac and cheese?
Elbow macaroni is ideal because it holds up well during baking, but you can use penne, cavatappi, or even rotini if that's what you have. Avoid delicate shapes like angel hair—they'll turn mushy. For extra cheesy pockets, try jewel-shaped pasta like farfalle or bowties. Just reduce baking time by 2-3 minutes if using smaller shapes.
Why did my mac and cheese turn out greasy instead of creamy?
This usually happens when too much cheese melts or the sauce isn't properly thickened. To fix it next time, reduce the cheese to 1.5 cups and let the sauce simmer longer (up to 5 minutes) to evaporate excess moisture. For a quick fix, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water to thicken the sauce immediately.
Can I make this dish ahead of time for meal prep?
Yes! Cook the pasta and prepare the cheese sauce up to 24 hours ahead, then refrigerate in an airtight container. When ready to bake, assemble the dish and bake as directed (add 5 extra minutes to baking time if cold). For best texture, reheat in the oven rather than the microwave—the crispy topping won't survive microwave reheating.
What's the best way to reheat leftovers?
Transfer leftovers to an oven-safe dish, cover with foil, and bake at 350°F for 15-20 minutes until heated through. For the crispy topping, sprinkle fresh breadcrumbs and broil for 2-3 minutes at the end. Microwaving works in a pinch (cover with a damp paper towel, 1-2 minutes on high), but the texture won't be as perfect.
Can I make this dish vegetarian or vegan?
For vegetarian, use vegetarian-friendly cheddar cheese and check Campbell's soup label for dairy-free options. For fully vegan, substitute the cheese with 1.5 cups vegan cheddar shreds and 2 tbsp nutritional yeast for depth. Replace butter with vegan butter and use plant-based milk. The texture will be slightly different but still delicious!