Mom's Baked Macaroni and Cheese Recipe

Ingredients

1 (16 ounce) package macaroni
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup milk
1 pound shredded Colby cheese
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Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with the shredded Colby.

Bake 25 to 30 minutes, or until cheese is brown and bubbly.

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REVIEWS:

Woweeeee! This Mac & Cheese is everything I wanted. Cheesy, creamy and gooey. Per other reviews I used 2 cans of soup, 1 1/2 cups milk and 1/2 cup of sour cream. I heated the milk and added everything (including most of the cheese)to the noodles after draining them and they blended perfectly. Put the rest of the cheese on top and sprinkled with paprika. Don't forget to salt the water when you boil your noodles or they will be flavorless. No leftovers here! P.S. I used sharp Cheddar.

I used this recipe and baked the macaroni and cheese in cupcake liners for my son's birthday party. HUGE HIT. The kids could help themselves and throw away the wrap when they were done. I mixed the shredded cheese with the noodles and soup to make it extra cheesy, I used 1 tsp salt when stirring it up. I put sprinkle of cheese and pinch of bread crumbs on top of each "cupcake". They were soooo cheesy and were gone instantly! Thanks for the great recipe. It's definitely a keeper in my house! The boxed stuff can stay in the cupboard from now on.

Based on the previous reviews I added 2 cans of condensed cheese soup and a little extra milk. I threw in red and green bell pepper, chives, green chiles, salt, pepper, garlic and Kraft's Mexican blend cheese. I mixed the shredded cheese in with all the noodles rather than simply put it all on top and it came out creamy and delicious!!

This was very yummy. I increased the milk to 1 1/2 Cups and added approx 1/2 Cup of Sour Cream. Definitely a keeper!

When I first saw this recipe, I honestly was unimpressed, but one night things got crazy and I needed something fast. I didn't have enough time to prepare my usual homemade mac and cheese and I thought about this recipe. I went to it while following some suggestions. THANK YOU. I'm doing it again and i can't wait to tuck in:) Your mum is an angel!

I have a very picky 8 year old eater and she loves this recipe. She calls it "Mom's Baked With Love Macaroni & Cheese",

There aren't many great Baked Mac & Cheese that use cheese soup but this one is awesome! I didn't give it a five because there were a couple of things that I did to make it better: I added a teaspoon of Spicy mustard to the milk and soup I also added a cup of shredded cheddar to it. I layered the top with cheese and seasoned breadcrumbs Almost as good as my grandmothers buttermilk Mac & Cheese!

After reading a dozen reviews, I decided the only thing to add was a little black pepper, a little parsley sprinkled on top along with some panko bread crumbs. Also I mixed 1/2 of the Colby Jack with the noodles and layered the other half on top. The result was a hit with all of the guests of my 4th annual Daytona 500 party. I will definitely make this on a regular basis.

Excellent! I up-sized it a bit and added more cheese. Other than that, stuck to the recipe. Gooey goodness that my wife and kids just loved. Thanks for a great recipe!

Yep!!! I have made this several times, and LOOOVE IT!! Like others, I use 2 cans of soup, 1/2 c milk, and 1/2 c sour cream. DELISH!!!

I LOVE macaroni and cheese. I did this one night for Sunday dinner and my Husband has raved about it ever since. Great simple recipe!

I can't say enough good things about this recipe. I have been making mac and cheese from scratch for years and years. but nothing tops the flavor and smoothness of this recipe which oh so cleverly uses condensed cheddar cheese soup. why go though the trouble of making roux when the cheese soup taste better?? I must say though, I add a can and a half of the soup (freeze remaining portion), a cup and a half milk and a cheddar cheese to go with Colby. I find that 12 oz macaroni plenty too. I love, love this recipe.

Really cheesy and totally perfect comfort food...but yes I did adjust Did one 16 ounce box of penne pasta. Sauteed 1/2 small minced onion, added 1 can of evaporated milk, 1 huge dollop of sour cream, 1 cup plus of whole milk, 1 can of the cheddar cheese soup, 3 1/2 c of grated sharp cheddar and 2 handfuls of Parmesan....salt, pepper a dash of dry mustard and just a bit of nutmeg. Buttered a 2 1/2 qt casserole, topped the mac and cheese with the remaining half cup of grated cheddar. And melted 1 TB of butter and mixed that into 2 TB of bread crumbs and 1 TB of Parmesan, and sprinkled that on top. Baked lightly covered with foil in 350 degree oven for 25 minutes, removed foil baked 5 minutes longer and then flipped to broil for 2 minutes....outstanding!

OMG, This mac n cheese is THE BEST!!! I have ever made! I made it with one can of soup, 1/2 cup of milk and 1/2 cup of sour cream, then used mild and sharp cheddar mixed in the noodles. I will forever be using this recipe!

This is a fabulous recipe! I loved it, and my company did too. It's simple to make and it is tasty. Since I am pretty lazy, I bought sliced Colby instead of shredding Colby cheese. It turned out really well. I layered half of the macaroni mix, and layered half of the cheese on top. Then I finished with the remaining macaroni mix and topped with the remaining cheese. Fantastic recipe.