Recipe for Mac and Cheese Using Campbell’s Cheddar Cheese Soup: Creamy One-Pot Family Favorite

I’ve been making this mac and cheese since my Cincinnati days, and it’s still a family favorite. One-pot means less cleanup, and the soup base guarantees it’s creamy every time.

The secret is letting the pasta cook directly in the soup mixture, so it absorbs all that cheesy flavor. Add a splash of milk to thin it just right—no clumps, no fuss.

You’ll get tender elbow macaroni coated in a velvety sauce that’s rich but not heavy. My daughter Lily asks for seconds, and Pickles the cat hovers nearby.

Ready in about 20 minutes, this is weeknight comfort at its easiest. No fancy ingredients, just good, reliable flavor.

Ingredients for Recipe for Mac and Cheese Using Campbell’s Cheddar Cheese Soup

One can of soup, a handful of pantry staples, and dinner is done in minutes.

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The soup is non-negotiable here—Campbell’s Cheddar Cheese is the base that makes this work. Grab it from the canned soup aisle at any grocery store (Kroger or Walmart always have it). I like to add extra shredded cheddar for more depth (block cheese shreds better than pre-shredded). The milk thins it out perfectly—whole milk gives the creamiest result, but 2% works fine too.

No whole milk? Half-and-half or evaporated milk adds richness. Swap the cheddar for Colby Jack or Monterey Jack if that’s what you’ve got. The mustard might seem odd, but it cuts through the richness—Dijon works too. Need to make it gluten-free? Use GF pasta and swap flour for cornstarch. The Worcestershire adds umami—Annie’s vegetarian version keeps it meat-free.

Leftovers keep 4-5 days in the fridge (the pasta soaks up sauce, so add a splash of milk when reheating). Freezes for 3 months—portion before freezing for easy meals. The sauce thickens as it cools, so serve it hot right from the pot.

Step-by-Step Instructions for Mac and Cheese Using Campbell’s Cheddar Cheese Soup

This one-pot method keeps the process simple and the cleanup even simpler.

Step 1: Cook the Elbow Macaroni

Bring a large pot of water to a rolling boil. Add the 8 oz Elbow Macaroni and cook according to package directions until al dente. Drain the pasta, but don’t rinse it—the starch helps the sauce cling to the noodles.

While the pasta cooks, measure out all your ingredients. I like to shred the 2 cups Shredded Sharp Cheddar Cheese fresh for the best melt, and gather the 1 can Campbell’s Cheddar Cheese Soup, 1.5 cups Whole Milk, and spices so everything is ready to go.

Step 2: Create the Creamy Cheese Base

Return the pot to the stove over medium heat. Add the 2 tbsp Unsalted Butter and let it melt completely. Once it’s foaming, whisk in the 2 tbsp All-Purpose Flour to form a smooth paste. Cook for 1-2 minutes until the mixture turns light golden brown—this step removes the raw flour taste.

Slowly pour in the 1.5 cups Whole Milk, whisking constantly to prevent lumps. Stir in the 1 can Campbell’s Chedar Cheese Soup, 1 tsp Yellow Mustard, 1 tsp Worcestershire Sauce, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.

Step 3: Combine Pasta and Cheese Sauce

Add the drained 8 oz Elbow Macaroni to the cheese sauce and stir until every noodle is coated. Reduce the heat to low and gradually add 1.5 cups of the 2 cups Shredded Sharp Cheddar Cheese, stirring constantly until the cheese melts completely and the sauce is silky smooth.

If the sauce seems too thick, add a splash of milk to loosen it. Taste and adjust seasoning if needed—remember, the cheese soup is already seasoned, so go easy on extra salt.

Step 4: Add Final Touches and Serve

Sprinkle the remaining 0.5 cup of Shredded Sharp Cheddar Cheese over the top of the mac and cheese. Cover the pot and let it sit for 2-3 minutes so the cheese melts into a gooey, golden layer.

Give it one final stir to incorporate the melted cheese, then serve immediately while it’s hot and creamy. The result is a rich, velvety dish with the perfect balance of tangy depth from the mustard and Worcestershire, and a comforting cheesiness that everyone will love.

Wine and Beer Pairings for This recipe for mac and cheese using campbells cheddar cheese soup

Crisp White Wines

An unoaked Chardonnay from California cuts through the richness beautifully. The bright acidity balances the creamy sauce—I love Kendall-Jackson Avant for its citrus notes. A chilled Sauvignon Blanc from New Zealand offers grassy, herbaceous contrast. 🍷

Light Red Options

A light Pinot Noir from Oregon works surprisingly well. The red fruit flavors complement the cheddar without overpowering. I reach for A to Z Wineworks—it’s affordable and food-friendly. Serve slightly chilled for best results.

Beer Pairings

An American amber ale like Fat Tire brings caramel notes that echo the cheese. For something lighter, a pilsner such as Stella Artois cleanses your palate between bites. The carbonation cuts through the creaminess. 🍺

Non-Alcoholic Choices

Sparkling apple cider from Martinelli’s offers effervescence that mirrors beer’s crispness. I also love iced tea with lemon—brew it strong and serve over ice. These pair wonderfully with the dish’s comfort-food vibe.

Portland Favorites

Locally, I adore Breakside Brewery’s IPA for its citrusy hop profile. For wine, Sokol Blosser Pinot Gris is a Willamette Valley gem. These Pacific Northwest options are perfect with this one-pot meal.

Frequently Asked Questions