Ingredients
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2 (10.5 oz) cans Campbell's ® Condensed Cheddar Cheese Soup
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3 cups 2% milk
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8 oz uncooked elbow macaroni (about 2 cups)
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1 1/2 cups shredded sharp Cheddar cheese (about 8 ounces)
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1/2 tsp cracked black pepper
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1/2 cup plain panko bread crumbs
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2 tbsp butter, melted
Steps
1
Heat the oven to 350°F. Spoon the soup into a 13x9x2-inch baking dish. Gradually whisk in the milk. Stir in the uncooked elbows, the cheese and pepper. Cover the baking dish tightly with foil.
2
Bake, on the middle oven rack, for 50 minutes or until the elbows are tender. Uncover and stir well. Increase the oven temperature to 400°F. Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.
3
Bake, on the upper oven rack, for 5 minutes or until the panko mixture is golden brown (or, if your baking dish is broiler-safe, you can broil for 2-3 minutes until the topping is golden and crispy). Let stand for 5 minutes before serving. Note, the stand time is important because the mac & cheese will be very hot and saucy, and it needs a few minutes to settle and thicken.
Tips
For "no-boil" bake recipes, use a 13x9x2-inch baking dish or any dish that holds about 3 quarts and is 2 inches deep. Alternate shapes like round or oval are fine, but may need extra baking time.
Comments
Recipe provided by Campbell's