How to make Quick & Easy Mac & Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta shape

More nutritious or versatile.

Welcome to Cherry Hill Home Cooking. My name is Mark.

Today, we are making macaroni and cheese using a quick recipe from Campbell's soup.

Start by boiling water in a pot for the pasta.

Once boiling, add about 2 tablespoons of salt to the water.

Use a ratio of 1 gallon of water to 1 pound of pasta; I used 6 quarts for this recipe.

Add the elbow pasta to the boiling water and stir to prevent sticking.

Bring the water back to a hard boil and set a timer for 8 minutes for al dente pasta.

During the cooking time, stir the pasta occasionally and place a spoon over the pot to prevent boiling over.

When the timer goes off, drain the pasta but do not rinse it.

In a large bowl, combine the drained pasta with 3 cans of Campbell's cheddar cheese sauce and 3 cups of shredded sharp cheddar cheese.

Crush 16 Ritz crackers and mix with 4 tablespoons of melted butter for the topping.

Add white pepper and black pepper to taste, and mix everything well.

Transfer the mixture to a buttered 9x13 pan and spread evenly.

Top with the crushed Ritz cracker mixture.

Bake in a preheated oven at 350°F until bubbly and golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens