Mac and cheese is a classic comfort food, beloved by kids and adults alike. While many recipes involve a roux and a béchamel sauce, a simpler, quicker, and equally delicious version uses cream of mushroom soup. This recipe delivers a rich, creamy texture and satisfying cheesy flavor, perfect for a weeknight meal. This guide will walk you through making the perfect creamy mushroom mac and cheese, answering common questions along the way.
What You'll Need:
- 1 pound elbow macaroni (or your favorite pasta shape)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (12 ounce) can evaporated milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or your favorite cheese blend)
- 1/4 cup milk (any kind)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Optional: Breadcrumbs for topping
Instructions:
- Cook the pasta: Boil a large pot of salted water. Add the macaroni and cook according to package directions until al dente. Drain the pasta and set aside.
- Combine the sauce: In a large bowl, whisk together the cream of mushroom soup, evaporated milk, milk, garlic powder, and onion powder. Season with salt and pepper to taste.
- Add the cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. If the mixture is too thick, add a little more milk until you reach your desired consistency.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly.
- Bake (optional): For a bubbly, browned top, pour the mac and cheese into a greased 9x13 inch baking dish. Sprinkle with breadcrumbs (optional) and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
- Serve: Serve immediately and enjoy!
Frequently Asked Questions (FAQs)
This section addresses common queries about making mac and cheese with cream of mushroom soup.
Can I use different types of cheese?
Absolutely! This recipe is highly adaptable. Experiment with different cheeses to create your own signature mac and cheese. Consider Gruyere, Colby Jack, pepper jack, or a blend of your favorites. The sharpness of cheddar pairs well with the creaminess of the mushroom soup, but you have room to get creative.
How can I make it spicier?
For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce. You could also incorporate some diced jalapeños or a sprinkle of chili powder.
Can I make this in a slow cooker?
While not traditionally baked, you can adapt this recipe for a slow cooker. Combine all ingredients (except breadcrumbs) in a slow cooker and cook on low for 4-6 hours, or until the pasta is tender and the cheese is melted. Stir occasionally. This method might result in a slightly less browned top.
What if I don't have evaporated milk?
You can substitute the evaporated milk with an equal amount of heavy cream or whole milk. Heavy cream will result in a richer, creamier mac and cheese, while whole milk will make it slightly thinner.
Can I make this ahead of time?
You can prepare the mac and cheese ahead of time, but it's best to bake it just before serving. This ensures a warm, bubbly, and gooey texture. If preparing ahead, store it in an airtight container in the refrigerator and bake as directed before serving. You might need to add a few extra minutes to the baking time depending on how cold it is.
What are some variations I can try?
Beyond cheese variations, consider adding cooked vegetables like broccoli, peas, or carrots for a more nutritious and flavorful twist. Bacon bits, diced ham, or cooked chicken can also elevate this dish to new heights.
This easy cream of mushroom soup mac and cheese recipe is a guaranteed crowd-pleaser. Enjoy experimenting with different ingredients and creating your own perfect version!
