The Best cheddar cheese soup macaroni and cheese recipe
I’m so excited to share with you one of my family’s favorite recipes: cheddar cheese soup macaroni and cheese. This comforting dish is a staple in our household, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion. Whether we’re looking for a quick weeknight dinner or a satisfying meal after a long day, this recipe always hits the spot.
My kids love it because it’s creamy and cheesy, and I love it because it’s surprisingly healthy considering how rich it tastes. The best part? It’s incredibly easy to customize with your favorite ingredients and spices, so feel free to get creative and make it your own!
I like to add some steamed vegetables on the side to round out the meal and make it feel more balanced. Plus, this recipe makes a big batch, so we can easily have leftovers for lunch the next day or freeze some for later. It’s truly a win-win situation!
I’ve been making this recipe for years now, and my family has always loved it. In fact, my kids request it frequently – they just can’t get enough of that cheesy goodness! And the best part?
It’s not as bad for you as you might think. With a relatively low amount of fat and calories compared to other macaroni and cheese recipes out there, this one feels like a guilt-free indulgence. Plus, I like to use whole wheat pasta to give it an extra nutritional boost.
Creamy Cheddar Cheese Soup Macaroni and Cheese
4.9 from 929 votes
This macaroni and cheese uses condensed cheddar cheese soup to create an extra creamy and rich sauce with minimal effort. The soup adds a deep cheddar flavor and silky texture that coats every piece of pasta perfectly.
1Bring a large pot of salted water to a rolling boil over high heat.
2Add the elbow macaroni and cook according to package directions until al dente, about 7 to 8 minutes.
3Drain the pasta in a colander and set it aside.
4In a medium saucepan over medium heat, combine the condensed cheddar cheese soup and whole milk.
5Whisk constantly until the mixture is smooth and heated through, about 3 to 4 minutes, until it starts to gently bubble at the edges.
6Reduce the heat to low and gradually add the shredded sharp cheddar cheese, stirring with a whisk until fully melted and the sauce is smooth, about 2 to 3 minutes.
7The sauce should be thick and glossy without any lumps.
8Stir in the garlic powder, onion powder, black pepper, and sour cream until well combined.
9Continue to cook over low heat for another 2 minutes, stirring frequently, until the sauce is hot and creamy but not boiling.
10Add the drained macaroni to the cheese sauce and stir gently with a spatula until every piece of pasta is evenly coated.
11If you prefer a baked version, preheat your oven to 375°F and transfer the mixture to a buttered 9×13 inch baking dish.
12For the optional topping, mix the panko breadcrumbs with melted butter and Parmesan cheese in a small bowl.
13Sprinkle this mixture evenly over the macaroni and cheese.
14Bake for 15 to 20 minutes until the top is golden brown and the edges are bubbly.
15If not baking, serve immediately while hot and creamy.
For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce. You can also use a combination of cheddar and Monterey Jack for a milder flavor. If the sauce becomes too thick, stir in an extra splash of milk to reach your desired consistency.
Watch Video Of How Creamy Cheddar Cheese Soup Macaroni and Cheese Works
This cheddar cheese soup macaroni and cheese recipe is truly one of our family favorites – we never tire of its comforting goodness! Not only is it ridiculously easy to make (even on busy weeknights), but it also happens to be quite healthy considering how rich it tastes.
If you’re looking for a reliable go-to recipe that’ll please even the pickiest eaters in your household (like mine!) , then look no further than this tried-and-true classic.
❓ Frequently Asked Questions About Creamy Cheddar Cheese Soup Macaroni and Cheese
Q1: What type of pasta should I use for this recipe?
A1: For this recipe, I recommend using a short, sturdy pasta shape like macaroni or shells. These shapes hold onto the cheesy sauce perfectly and are easy to cook al dente.
Q2: Can I substitute other types of cheese in place of cheddar?
A2: Absolutely! While cheddar is my go-to cheese for this recipe, you can experiment with other cheeses like mozzarella, parmesan, or even gouda if you prefer a stronger flavor.
Q3: How do I prevent the sauce from becoming too thick?
A3: To avoid a too-thick sauce, make sure to stir in some milk or cream towards the end of cooking time. This will help thin out the sauce without sacrificing its creamy texture.
Q4: Can I prepare this recipe ahead of time?
A4: Yes! You can prepare the sauce up to 24 hours in advance and store it in an airtight container in the fridge until ready to assemble and bake.
Q5: What if I don’t have any breadcrumbs?
A5: No worries! You can omit the breadcrumbs altogether or substitute with crushed crackers or croutons if you prefer.
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