Soups & Stews
This baked mac and cheese recipe with Campbell's soup transforms pantry staples into a creamy, golden masterpiece—no fancy ingredients required. The secret? Using Campbell's cream of mushroom or chicken soup as the velvety base, which cuts prep time while delivering restaurant-quality depth.
I've perfected this one-pot method over years of testing, ensuring every bite is rich, tender, and foolproof for weeknight dinners.
The beauty of this approach lies in its simplicity: al dente pasta meets a luscious cheese-soup mixture, all baked until bubbly and golden. No need for complicated roux or precise measurements—just layer your ingredients and let the oven work its magic.
The result? A creamy, crisp-edged masterpiece that's impossible to resist, with a texture that's both comforting and impressive.
What sets this recipe apart is the versatility—add crispy bacon, sharp cheddar, or a sprinkle of jalapeños for customizable flavor. The breadcrumb topping, when toasted under the broiler, adds the perfect crunch.
Whether you're feeding a family or craving a solo indulgence, this mac and cheese delivers restaurant-quality results with minimal effort.
Best of all, cleanup is a breeze thanks to the one-pot method, leaving you more time to enjoy the meal. Here's how to make it—simple, creamy, and guaranteed to become a household favorite.
Ingredients for baked mac and cheese recipe campbell's soup
Pantry staples meet Campbell's soup for a creamy, golden baked mac and cheese masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, medium or fine elbow |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | Condensed, 10.5 oz each |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Medium Cheddar Cheese 🧀 | 1 cup | Shredded, for balance |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Butter 🧈 | 2 tbsp | Melted, unsalted |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Optional Bacon 🥓 | 4 oz | Cooked, crumbled |
| Optional Jalapeños 🌶️ | ¼ cup | Diced, for heat |
The Campbell's cream of mushroom soup is the secret weapon here—its built-in creaminess eliminates the need for a roux while adding depth that separates this from basic recipes. Grab the 10.5-ounce cans from any grocery store aisle; they're shelf-stable and always reliable. For the cheeses, sharp white cheddar delivers the tangy punch while medium cheddar adds smoothness. I always use block cheese and shred it myself—pre-shredded contains anti-caking agents that make the finished dish grainy. The pasta? Elbow macaroni holds its shape beautifully during baking, but any short pasta will work.
No Campbell's soup? Homemade mushroom cream sauce made with cream, butter, and mushrooms works perfectly, though it requires more prep. Prefer a different cheese? Gruyère or Gouda add nutty depth, while smoked cheddar introduces a BBQ-like twist. The panko topping is non-negotiable for that perfect crunch—Trader Joe's sells it in bulk for the best value. For the optional bacon, cook it crispy first and drain well to prevent sogginess in the final dish. Jalapeños can be swapped for diced green chiles or even a pinch of cayenne for heat without moisture.
This dish reheats beautifully—just cover with foil and bake at 350°F for 15 minutes. The breadcrumb topping gets extra crispy under the broiler for the last 2 minutes. Store leftovers in an airtight container for up to 4 days, though I rarely have any—this recipe disappears fast. For make-ahead convenience, assemble the casserole, refrigerate overnight, then bake straight from the fridge (add 10 minutes to cooking time). The flavors only improve with time, making this the ultimate meal prep solution.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this recipe because it’s literally one bowl—no messy mixing, no extra pans. Just dump the soup, stir in the cheeses, add the noodles, and bake. The cream of mushroom soup does all the heavy lifting, and honestly? That rich, umami depth cuts through the cheddar like a dream.
- Creamy Crispy Perfection: Between us, this isn’t your sad, mushy casserole. The top gets that golden, slightly crispy crust (thanks to the heavy cream and sharp cheddar), while the inside stays velvety. That contrast? Dangerously addictive. I’ll take seconds over a "perfect" plate any day.
- Potluck Star: This is my go-to for gatherings because it travels well, reheats like a champ, and everyone asks for the recipe. Serve it at a holiday dinner, a game day spread, or even a last-minute dinner party—it’s unfussy enough to feel effortless but tastes like you slaved over it.
- Budget-Friendly Leftovers: A single batch feeds four for dinner and gives me two more meals without breaking the bank. The Campbell’s soup stretches the cheese, the elbow macaroni is cheap, and the leftovers? Just as good cold the next day (yes, really). My wallet and my taste buds thank me.
Step-by-step instructions for baked mac and cheese with Campbell's soup
Here's the method for a rich, one-pot baked mac and cheese with crispy breadcrumb topping.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1-2 minutes shy of package directions for al dente texture—this prevents overcooking when baked later. Reserve 1 cup pasta water before draining, as we'll use it to adjust consistency. Drain thoroughly and return the pasta to the pot.
I always taste-test a piece of pasta at this stage—it should have a slight bite but still be tender. Overcooked pasta becomes mushy when baked, ruining the texture. If using optional 4 oz cooked bacon or 0.25 cup diced jalapeños, fold them in now for even distribution throughout the dish.
Combine Base Ingredients for Creamy Sauce
In a large mixing bowl, combine the cooked macaroni with 2 cans Campbell's Cream of Mushroom Soup, 0.5 cup heavy whipping cream, 2 cups sharp white cheddar cheese, and 1 cup medium cheddar cheese. Stir vigorously until the cheese melts completely and the mixture becomes smooth and creamy.
Here's the thing—don't rush this step. The cheese needs 2-3 minutes of constant stirring over medium heat (if using a saucepan) or gentle mixing (if using a bowl) to fully incorporate. If the mixture looks too thick, add 2-3 tablespoons reserved pasta water to create a silky consistency perfect for baking.
Season and Transfer to Baking Dish
In a small bowl, whisk together 2 tbsp melted butter, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Pour this seasoned butter mixture into the macaroni and cheese, stirring until fully combined and evenly distributed.
Transfer the entire mixture to a 9x13-inch greased baking dish (or similar size). Use a rubber spatula to spread it evenly—this ensures consistent baking and a golden-brown finish. The dish should be ¾ full to allow room for the breadcrumb topping to expand slightly during baking.
Prepare and Add Crispy Breadcrumb Topping
In a separate bowl, combine 0.5 cup panko breadcrumbs with 1 tbsp melted butter. Stir until the breadcrumbs are evenly coated and look slightly clumped together. This butter helps create a golden, crispy topping that contrasts beautifully with the creamy macaroni.
Sprinkle the buttered breadcrumb mixture evenly over the top of the macaroni and cheese. Press down gently with your fingers to help it adhere to the cheese surface. For extra flavor, I like to sprinkle an additional pinch of garlic powder and black pepper over the top before baking.
Bake to Golden Perfection
Preheat your oven to 375°F and place the baking dish on the middle rack. Bake for 20-25 minutes until the top is golden brown and the edges are bubbling. You'll know it's ready when the cheese has set slightly but still appears creamy when cut.
For best results, avoid opening the oven door during the last 10 minutes of baking—this prevents the topping from becoming soggy. Once baked, let the macaroni and cheese rest for 5 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve.
Pro Tips For Making Baked Mac And Cheese Recipe Campbell'S Soup
- Drain Mac Cold: Skip the rinse, but drain those elbows well and let them cool in the colander for 2 minutes before mixing. I learned this the hard way—steaming-hot pasta turns the sauce into a sad, watery mess, and no one wants that. The brief rest also helps the cheese cling better later.
- Whisk the Cheese: Melt the cheddars low and slow in a separate pan, then whisk in the heavy cream until fully smooth before mixing with the soup. That extra step prevents clumpy, grainy bits in your final dish—trust me, your taste buds will notice.
- Skip the Overmix: Stir the pasta, soup, and cheese mixture just until combined—no need to overwork it. I used to mash it like I was kneading dough, and it turned gummy. Leave it slightly uneven; the oven will smooth it out.
- Broil for Crust: Once baked, switch to broil for 2–3 minutes (watch closely!) to get that golden top. The cream of mushroom soup alone won’t brown—you need direct heat for that crispy finish. Use a foil shield on the sides if your oven runs hot.
Best sauces and condiments for this recipe
Creamy Mushroom Sauce
The Campbell's cream of mushroom soup is the game-changer here—it replaces the need for a roux while adding that earthy, umami depth.
For an extra boost, I like to stir in 1 tbsp of minced shallots or ½ tsp of Worcestershire sauce to the soup before mixing it with the cheese. This adds another layer of complexity that makes the dish feel restaurant-worthy without extra effort. 🍄
Spicy Jalapeño Twist
If you love heat, swap out some of the cheddar for ½ cup pepper jack cheese and fold in ¼ cup diced jalapeños (seeds removed for mild heat). For a smoky kick, add ½ tsp smoked paprika to the seasoned butter mixture.
The jalapeños melt into the cheese, creating pockets of spicy creaminess that balance the richness perfectly.
Smoky Bacon Topping
Instead of plain panko, mix ¼ cup crushed potato chips (like Lay's Classic) with the breadcrumbs for extra crunch. For a smoky flavor, stir 1 tbsp of bacon fat (from cooking the bacon) into the buttered breadcrumb mixture.
This adds a deep, savory note that pairs beautifully with the creamy cheese. 🥓
Garlic Butter Sauce
For a quick upgrade, stir 2 tbsp of garlic butter (melted butter with minced garlic) into the macaroni and cheese before baking. The garlic infuses the cheese sauce beautifully, and the butter adds richness.
I like to sprinkle extra garlic powder on top of the breadcrumb topping for a double garlic punch that’s irresistible.
Creamy Ranch Dressing Swirl
After baking, stir 2 tbsp of ranch dressing (like Hidden Valley Original) into the macaroni and cheese. The tangy, herby notes cut through the richness and add a fresh contrast.
For extra flair, drizzle a little more ranch on top before serving. This works especially well if you’re serving it with a side salad or roasted veggies.
Hot Honey Drizzle
For a sweet and spicy finish, drizzle 1 tbsp of hot honey (like Madhoney) over the top of the baked mac and cheese right before serving. The honey caramelizes slightly under the broiler, creating a glossy, sticky glaze that balances the savory flavors.
It’s a simple but show-stopping touch that elevates the dish instantly. 🍯
Nutrition facts
Frequently asked questions
Can I use Campbell's chicken noodle soup instead of cream of mushroom?
The chicken noodle version works beautifully and adds a lighter, slightly tangy flavor. Just use 2 cans of chicken noodle soup instead of mushroom, and you might want to add an extra ½ cup heavy cream to maintain the same creamy texture. The chicken flavor pairs especially well with bacon or jalapeños.
Why did my baked mac and cheese get watery?
This usually happens when the pasta is overcooked or the cheese-soup mixture isn't thick enough. The fix? Cook pasta 1-2 minutes less than package instructions, and stir in 1-2 tablespoons of flour (or cornstarch) with the cheese to thicken it. Also, avoid opening the oven door during the last 10 minutes of baking to prevent steam from making it soggy.
Can I make this ahead of time?
Yes! Assemble the entire casserole (including topping) and refrigerate it overnight. Bake straight from the fridge, adding 10-15 extra minutes to the baking time. The flavors actually improve after chilling, and the breadcrumb topping gets extra crispy. For freezing, bake first, then cool completely before wrapping tightly in foil and freezing for up to 2 months.
What's the best way to reheat leftovers?
Cover with foil and bake at 350°F for 15-20 minutes until heated through. For extra crispiness, broil for 2-3 minutes at the end. Microwaving works in a pinch (30-second intervals), but it can make the breadcrumb topping soggy. The oven method preserves the best texture.
Can I make this gluten-free?
Swap elbow macaroni for gluten-free pasta (like Barilla or Jovial), use a gluten-free flour blend (like Bob's Red Mill) to thicken the sauce, and substitute panko with crushed gluten-free crackers or gluten-free breadcrumbs. The flavor stays just as rich—just watch the texture closely during baking.