Canned Soup Mac & Cheese

This simple macaroni and cheese recipe gets its creaminess from canned cheddar cheese soup! It’s such a cozy dish and perfect for a crowd.

Canned Soupo Mac & Cheese

Ingredients
4 servings of rotini pasta
6 tablespoons of butter, divided
3/4 cup of whole milk
1 can of cheddar cheese soup
2 cups of sharp cheddar, divided (or a cheese of your choice)
1/3 cup of reserved pasta water

Directions
1. Season water with salt, and bring it to a boil; cook the pasta according to package instructions.

2. Meanwhile, in a pan, heat 4 tablespoons of butter on low. Once melted, add the whole milk, let it warm up, then add in the cheddar cheese soup. Whisk it all together, turn the heat to medium-low, and whisk in 1 cup of shredded cheddar. Season the sauce as desired.

3. Preheat the oven to 400 degrees Fahrenheit.

4. Once the pasta is cooked, take 1/3 cup of the pasta water, and whisk it into the cheese sauce. Fold in the pasta.

5. Add the remaining butter to an oven-safe dish, then add the macaroni and cheese. Top it with the remaining 1 cup of shredded cheddar, and bake it for 15 minutes. Once done, broil the macaroni and cheese on high for 2-3 minutes to crisp the cheese on top.