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Creamy, cheesy baked noodles inspired by classic school cafeteria comfort food.
Print Recipe
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1 can cream of chicken or cream of mushroom soup (10.5 oz)
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup crushed buttery crackers
  • 2 tablespoons grated Parmesan cheese (optional)

Equipment

  • large pot
  • mixing bowl
  • Baking dish

Method
 

  1. Cook elbow macaroni in salted water until al dente. Drain well.
  2. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
  3. Whisk condensed soup and milk until smooth, then stir in cheddar cheese.
  4. Fold cooked macaroni into the cheese mixture until evenly coated.
  5. Transfer mixture to baking dish and smooth the top.
  6. Mix crushed crackers with melted butter and Parmesan, then sprinkle over noodles.
  7. Bake for 25–30 minutes until bubbly and lightly golden on top.

Nutrition

Calories: 380kcalCarbohydrates: 42gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 720mgPotassium: 260mgFiber: 2gSugar: 6gVitamin A: 12IUVitamin C: 2mgCalcium: 25mgIron: 10mg

Notes

Do not overcook pasta before baking to keep the texture creamy.

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