Homemade Macaroni and Cheese

I was pretty excited that my son was coming home for the weekend from school. My husband had worked hard all week and I wanted to make a side dish to go along with the rest of the meal I planned. Who doesn’t like mac-n-cheese as a side dish? This side dish turned out so well and received a lot of compliments. This is a rich-tasting dish but not too heavy. If you have time, you can make it during the week, but I suggest making this part of one of your weekend meals. It goes really well with baked chicken and steamed broccoli.

Makes 10 servings
Serving Size: ½ cup of macaroni
Prep Time: 30 minutes
Cook Time: 40-45 minutes

Ingredients for homemade macaroni and cheese

  • 1 box Barilla cut macaroni, cooked
  • ⅔ can of condensed Campbell’s Tomato Soup
  • ½ cup milk, 1%
  • ¼ tsp original Mrs. Dash
  • 1 tbsp onion, frozen
  • 1 tbsp sweet red pepper, frozen
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded

Directions for homemade macaroni and cheese

  1. Boil the whole box of macaroni according to package directions.
  2. Combine tomato soup, milk, and Mrs. Dash together by whisking. Set aside.
  3. Drain macaroni. Rinse.
  4. Add soup mixture to macaroni. Mix well.
  5. Add onion and peppers. Fold until well mixed.
  6. Place half of the macaroni into a large casserole dish. Spread evenly.
  7. Add half of the two cheeses. Spread evenly.
  8. Repeat with the rest of the macaroni and the cheese.
  9. Bake, uncovered, for 40-45 min until mixture is hot.
  10. Serve with your favorite meat and vegetable.

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 253
  • carbohydrate: 38g
  • cholesterol: 15g
  • fat: 5g
  • fiber: 2g
  • potassium: 248mg
  • protein: 13g
  • saturated fat: 2.5g
  • sodium: 229mg
  • sugar: 4g

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