Rating: 4.23 stars
475 Ratings
  • 5 star values: 246
  • 4 star values: 139
  • 3 star values: 59
  • 2 star values: 15
  • 1 star values: 16

Quick and easy -- macaroni, cheese soup, milk and Colby cheese!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Advertisement
  • Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.

  • Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Nutrition Facts

674 calories; protein 32.3g; carbohydrates 65.5g; fat 30.9g; cholesterol 86.6mg; sodium 849.1mg. Full Nutrition
Advertisement

Reviews (376)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2008
Woweeeee! This Mac & Cheese is everything I wanted. Cheesy, creamy and gooey. Per other reviews I used 2 cans of soup, 1 1/2 cups milk and 1/2 cup of sour cream. I heated the milk and added everything (including most of the cheese)to the noodles after draining them and they blended perfectly. Put the rest of the cheese on top and sprinkled with paprika. Don't forget to salt the water when you boil your noodles or they will be flavorless. No leftovers here! P.S. I used sharp cheddar. Read More
(412)

Most helpful critical review

Rating: 2 stars
10/23/2009
Woefully bland. Tasted like Campbell's soup and nothing else. After an endless parade of additions, including a tiny dab of mustard, some freshly grated nutmeg, a dash of cayenne, several splashes of half-and-half, a heaping spoonful of sour cream, a generous handful of grated extra sharp cheddar and some grated Parmesan, this finally came around to tasting respectable. Much better and infinitely easier just to make your own white sauce and add grated/shredded cheese plus seasonings you like, stirring until cheese melts, then combining with the elbows. Unless you're into the flavor of Campbell's soup, throw this one back. Read More
(40)
475 Ratings
  • 5 star values: 246
  • 4 star values: 139
  • 3 star values: 59
  • 2 star values: 15
  • 1 star values: 16
Rating: 5 stars
04/23/2008
Woweeeee! This Mac & Cheese is everything I wanted. Cheesy, creamy and gooey. Per other reviews I used 2 cans of soup, 1 1/2 cups milk and 1/2 cup of sour cream. I heated the milk and added everything (including most of the cheese)to the noodles after draining them and they blended perfectly. Put the rest of the cheese on top and sprinkled with paprika. Don't forget to salt the water when you boil your noodles or they will be flavorless. No leftovers here! P.S. I used sharp cheddar. Read More
(412)
Rating: 5 stars
11/24/2014
Made twice with great reviews from my guests. Use a box 1/2 mac (24oz), two cans of cheese, 2 cups chedder/jack, 1 cup milk and a couple of scoups sour cream, little pepper and bread crumbs on top. A couple of min under the broiler at the end and excellent. The bread crumbs and extra cheese really make it. Read More
(276)
Rating: 5 stars
09/29/2007
I used this recipe and baked the macaroni and cheese in cupcake liners for my son's birthday party. HUGE HIT. The kids could help themselves and throw away the wrap when they were done. I mixed the shredded cheese with the noodles and soup to make it extra cheesy I used 1 tlbsp salt when stirring it up. I put sprinkle of cheese and pinch of bread crumbs on top of each "cupcake". They were soooo cheesey and were gone instantly! Thanks for the great receipe. It's definately a keeper in my house! The boxed stuff can stay in the cupboard from now on. Read More
(176)
Advertisement
Rating: 5 stars
02/27/2007
Based on the previous reviews I added 2 cans of condensed cheese soup and a little extra milk. I threw in red and green bell pepper chives green chiles salt pepper garlic and Kraft's Mexican blend cheese. I mixed the shredded cheese in with all the noodles rather than simply put it all on top and it came out creamy and delicious!! Read More
(87)
Rating: 5 stars
02/19/2004
This was very yummy. I increased the milk to 1 1/2 Cups and added approx 1/2 Cup of Sour Cream. Definitely a keeper! Read More
(61)
Rating: 5 stars
03/11/2006
Great recipe! I added a 1/2 cup of sour cream salt and pepper to taste and used Sharp and Medium Cheddar instead of Colby. The Sharp Cheddar was mixed into the dish and the Medium Cheddar I sprinkled on top. It was creamy even when reheated. Read More
(56)
Advertisement
Rating: 4 stars
12/19/2006
This is a great recipe I modified a little added a can and 1/2 of soup a cup and a 1/2 of milk Lrge scoop of sour cream and cheddar instead of colby MY kids loved it great winter comfort food.... Read More
(55)
Rating: 4 stars
10/18/2006
when i first saw this recipe i honestly was unimpressed. but one night things got crazy and i needed something fast. i didn't have enough time to prepare my usual homemade mac and cheese and i thought about this recipe. i went to it while following some suggestions. THANK YOU. i'm doing it again and i can't wait to tuck in:) your mum is an angel! Read More
(46)
Rating: 2 stars
10/23/2009
Woefully bland. Tasted like Campbell's soup and nothing else. After an endless parade of additions, including a tiny dab of mustard, some freshly grated nutmeg, a dash of cayenne, several splashes of half-and-half, a heaping spoonful of sour cream, a generous handful of grated extra sharp cheddar and some grated Parmesan, this finally came around to tasting respectable. Much better and infinitely easier just to make your own white sauce and add grated/shredded cheese plus seasonings you like, stirring until cheese melts, then combining with the elbows. Unless you're into the flavor of Campbell's soup, throw this one back. Read More
(40)