Are you craving a warm, comforting meal that's ready in minutes? Look no further than this elevated Campbell's Mac and Cheese recipe! We're taking the classic, nostalgic dish and adding a few simple twists to create a creamy, cheesy masterpiece that's perfect for a quick weeknight dinner or a cozy family gathering. Forget the boxed stuff – this homemade version is surprisingly easy and far more delicious. This recipe is one of the best recipes for a quick dinner and a fantastic example of easy recipes that even beginner cooks can master.
Ingredients:
- 1 pound elbow macaroni
- 1 tablespoon butter
- 1/2 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 1 (10.75 ounce) can condensed Campbell's Cream of Mushroom soup
- 1 (10.75 ounce) can condensed Campbell's Cream of Celery soup
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: Breadcrumbs for topping
Instructions:
-
Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.
-
Make the cheese sauce: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step is crucial for thickening the sauce.
-
Gradually whisk in the milk: Slowly pour in the milk, whisking continuously to prevent lumps. Continue whisking until the sauce is smooth and thickened.
-
Stir in the soups and cheeses: Add the Cream of Mushroom soup, Cream of Celery soup, salt, pepper, and garlic powder. Stir until well combined. Reduce heat to low. Slowly add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth. The sauce should be creamy and rich.
-
Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly.
-
Bake (optional): For a bubbly, extra cheesy mac and cheese, transfer the mixture to a greased 9x13 inch baking dish. Sprinkle with breadcrumbs (optional) and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and bubbly.
-
Serve and enjoy: Serve immediately. This delicious mac and cheese is best enjoyed hot.
Cooking Tips for the Best Mac and Cheese:
- Use high-quality cheese: The better the cheese, the better the mac and cheese! Sharp cheddar and Monterey Jack are classic choices, but feel free to experiment with other cheeses like Gruyère or Gouda.
- Don't overcook the pasta: Overcooked pasta will become mushy in the cheese sauce. Cook it al dente according to package directions.
- Make sure the cheese sauce is smooth: Whisk constantly while adding the milk and cheese to prevent lumps.
- Taste and adjust seasoning: Add more salt, pepper, or garlic powder to taste.
Variations:
- Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce.
- Bacon Mac and Cheese: Crumble cooked bacon and stir it into the cheese sauce before adding the pasta.
- Vegetable Mac and Cheese: Add cooked broccoli, cauliflower, or peas to the cheese sauce along with the pasta.
Nutritional Information (per serving, without breadcrumbs):
This nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 30-35g
This recipe provides a healthy balance of protein and carbohydrates, making it a satisfying and delicious meal. It is also a great example of homemade cooking, offering a healthier alternative to processed mac and cheese. Enjoy this simple, yet impressive, dish – it's sure to become a family favorite!