Mac and Cheese Bake

    55 min

    A great vegetarian pasta bake, which is a cinch to make. Macaroni is baked in a creamy cheese sauce with a crunchy cracker topping.

    53 people made this

    Serves: 6 

    • 1/2 (411g) box macaroni and cheese mix, such as Kraft
    • 1 (295g) tin condensed cream of mushroom soup
    • 110g margarine, divided
    • 3 tablespoons soured cream
    • 125g grated Cheddar cheese
    • 12 buttery round crackers, such as Ritz, crumbled

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Cook the macaroni according to the instructions on the box. Remove from heat, drain and add soup, 1/2 of the margarine, soured cream, cheese and the cheese packet from the box. Do not use milk as directed on the box.
    3. Pour in a small baking dish and top with crackers. Melt the remaining margarine and pour over the crackers. Bake in a preheated oven for 25 minutes.

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    Reviews in English (46)


    I was very skeptical when I saw the ingredient list for this, but as Beth says, you're almost certain to have everything you need for this. And, more importantly, we loved it!! I was thrilled to find that my husband, 2 yr. old & 5 yr. old had second helpings!! It really makes boxed mac and cheese more substantial...I only had saltines (unbuttered) for the top and it was really a casserole type time, I may add broccoli, mushrooms, etc to make it a one-dish veggie meal. Great recipe and super fast and easy :o)  -  09 Jan 2003  (Review from Allrecipes US | Canada)


    After reading the reviews I was a little worried abou the mushroom soup so I subsituted cream of celery instead and I really liked the flavor. I had to add some milk because it seemed SO thick when I mixed it all together. I guess I like my mac and cheese to be a little more creamy. This was a great way to turn a box of mac and cheese into something a little more substantial. I added chunks of cooked chicken and half of a 10 oz. bag of broccoli to make it a complete meal. I also threw in some onion powder and ground mustard to add a little bit of flavor to the boring "processed" taste. I also made my own crumb topping by putting two slices of bread in the oven as it pre-heated to dry them out a bit. Then, I tore them up and put them into a food processor with about a tbl of cold butter, some seasoning salt and pepper. Processed to a fine crumb, it makes a nice crunchy topping that beats a ritz cracker. I'll probably make this again but might be worth spending a few extra cents on the campbell's healthy request just to eliminate some of the sodium.  -  13 Jun 2007  (Review from Allrecipes US | Canada)


    This is a very good recipe. I use cream of chicken soup instead of the cream of mushroom. It is a welcome change from plain old macaroni and cheese from the box. My hubby won't eat anything but namebrand in the box, but with this recipe, I can use the 25 cent boxes from SaveALot!  -  20 Jul 2002  (Review from Allrecipes US | Canada)