Easy Baked Mac and Cheese
This easy baked mac and cheese uses cheddar cheese soup, cream cheese, Colby Jack, and elbow noodles for the creamiest, most comforting mac and cheese you'll ever make. Ready in under an hour.
Print
Ingredients
- 1 lb elbow noodles
- 2 cans cheddar cheese soup
- 3 cups milk
- 1½ cups shredded Colby Jack cheese or cheddar or your favorite
- ½ block cream cheese softened
- Salt and pepper to taste
Optional topping
- Panko breadcrumbs sprinkle on top before baking for a crunchy crust
Instructions
- Preheat oven to 350°F.
- Cook the elbow noodles according to package directions. Drain and set aside.
- In a large bowl, combine the cheddar cheese soup, milk, cream cheese, and shredded Colby Jack. Stir until smooth and well combined. Season with salt and pepper.
- Add the cooked noodles and stir to coat everything evenly.
- Pour into a greased 13x9 baking dish. Top with extra shredded cheese and panko if using.
- Cover with foil and bake at 350°F for 50 minutes. Remove foil for the last 10 minutes if you want a golden top.
