Irresistible Baked Mac and Cheese with Cream of Mushroom

If you ask me, baked mac and cheese is pure comfort food magic.

This creamy, hearty casserole takes the classic dish up a notch with rich cream of mushroom soup stirred right into the cheese sauce. Tender pasta gets coated in that smooth, mushroom-laced goodness before heading to the oven.

The top gets golden and slightly crispy while the inside stays creamy and warm. It’s the kind of dish that makes everyone at the dinner table happy, especially on those chilly evenings when you need something filling.

It’s a family-friendly meal that’s easy to make and even easier to love.

What Kind of Cheddar Cheese Should I Use?

For the best baked mac and cheese, you’ll want to use a good quality sharp or extra sharp cheddar that you shred yourself rather than buying pre-shredded. Pre-shredded cheese has anti-caking agents that can make your sauce less smooth and creamy. Sharp cheddar gives you that classic tangy flavor that really makes mac and cheese shine, while extra sharp will give you even more punch. If you prefer a milder taste, medium cheddar works too, but I’d recommend mixing it with a bit of sharp for better flavor. Whatever you choose, make sure to shred it fresh for the creamiest results.

Options for Substitutions

This creamy mac and cheese is pretty forgiving when it comes to swaps:

• Cream of mushroom soup: You can easily swap this with cream of chicken soup, cream of celery, or even make your own white sauce using 3 tablespoons butter, 3 tablespoons flour, and 1 cup milk cooked together until thick.
• Cheddar cheese: Mix things up with other melting cheeses like Gruyere, Monterey Jack, or a blend of your favorites. Just avoid hard cheeses like Parmesan as the only cheese since they don’t melt as smoothly.
• Evaporated milk: Regular whole milk or heavy cream work fine here. If using regular milk, you might need slightly less since evaporated milk is thicker.
• Cheese crackers: Crushed Ritz crackers, panko breadcrumbs, or even crushed cornflakes make great substitutes for that crunchy topping.
• Elbow or fusilli pasta: Any short pasta shape works well – try shells, rotini, or penne. Just stick with shapes that hold cheese sauce nicely.
• Sour cream: Greek yogurt or cream cheese (softened) can replace sour cream. If using cream cheese, mix it with a little milk to make it easier to blend in.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked mac and cheese is overcooking the pasta during the initial boil – cook it just until al dente since it will continue cooking in the oven and mushy pasta ruins the whole dish.

Another common error is not mixing the beaten egg properly into the cheese mixture, which can lead to scrambled egg bits throughout your casserole, so make sure to temper the egg by adding a little of the warm cheese sauce to it first before combining everything.

Don’t skip greasing your baking dish with butter or olive oil, as this prevents sticking and makes cleanup much easier, and resist the urge to open the oven door frequently since this causes temperature fluctuations that can affect the creamy texture.

For the perfect golden top, add your extra shredded cheese and cracker crumbs during the last 15 minutes of baking to prevent them from burning while still getting that crispy finish.

What to Serve With Baked Mac and Cheese?

This rich and creamy baked mac and cheese is pretty filling on its own, but I love pairing it with something fresh and crisp to balance out all that cheesy goodness. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette cuts through the richness perfectly. If you want to stick with comfort food vibes, some roasted vegetables like broccoli, green beans, or Brussels sprouts work great too. For a heartier meal, you can serve it alongside grilled chicken, pork chops, or even some crispy bacon bits sprinkled on top.

Storage Instructions

Refrigerate: This creamy mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The cream of mushroom soup helps it stay nice and moist, so you won’t have that dried-out leftover pasta problem. I actually think it tastes even better the next day after all those flavors have had time to meld together.

Freeze: You can definitely freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can just grab one when I need a quick comfort food fix. Just know that dairy-based dishes can sometimes get a little grainy after freezing, but it still tastes great.

Warm Up: To bring this back to life, add a splash of milk or cream and heat it gently in the microwave or on the stovetop over low heat, stirring frequently. If you’re heating a whole casserole dish, cover it with foil and warm it in a 350°F oven for about 20-25 minutes until heated through.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4100
• Protein: 110-130 g
• Fat: 230-260 g
• Carbohydrates: 315-340 g

Ingredients

For the pasta:

• 1 packet elbow or fusilli pasta (about 16 oz)
• Pinch of salt
• 1 tbsp olive oil
• Pinch of black pepper

For the creamy cheese mixture:

• 1 can cream of mushroom soup (such as Campbell’s)
• 5 tbsp sour cream
• 14 oz shredded cheddar cheese (sharp cheddar works best)
• 1/2 can evaporated milk
• 1 stick salted butter (I like Kerrygold)
• 1 egg, lightly beaten (helps bind and enrich the sauce)

For assembling and topping:

• 1 cup cheese crackers, ground (for a crunchy topping)
• More shredded cheese

Step 1: Cook the Pasta

• 1 packet (16 oz) elbow or fusilli pasta
• pinch of salt

Bring a large pot of salted water to a boil.

Add the pasta and cook for 2 minutes less than the package instructions, so it remains slightly underdone.

Reserve one cup of the pasta cooking water, then drain the pasta and return it to the pot.

I always find undercooking the pasta slightly helps it stay firm during baking.

Step 2: Prepare the Cheese Sauce

• 1 stick (4 oz) salted butter
• 14 oz shredded cheddar cheese
• 1 egg, lightly beaten

While the pasta is cooking, melt the stick of butter in a large pan over low heat.

Add the shredded cheddar cheese and stir continuously until fully melted and combined, about 10 minutes.

Remove the pan from heat and quickly stir in the lightly beaten egg to avoid scrambling.

Step 3: Combine Pasta and Sauce

• cooked pasta (from Step 1)
• cheese sauce (from Step 2)
• 1 can cream of mushroom soup
• 5 tbsp sour cream
• 1/2 can (6 fl oz) evaporated milk
• 1 cup cheese crackers, ground into crumbs
• pinch of black pepper
• pinch of salt

In the large pot with the drained pasta, pour in the warm cheese mixture from Step 2.

Add the cream of mushroom soup, sour cream, evaporated milk, and half of the ground cheese crackers.

Mix everything together until the pasta is well coated, using a spatula.

If needed, add a splash of reserved pasta water for a creamier texture.

Season with a pinch each of black pepper and salt to taste.

Step 4: Assemble the Mac and Cheese

• 1 tbsp olive oil
• combined pasta mixture (from Step 3)
• more shredded cheese, for top layer
• 1 cup cheese crackers, ground into crumbs

Preheat the oven to 210°C (425°F).

Lightly grease a 9 x 13 inch baking dish with olive oil.

Spoon half of the pasta mixture into the dish and spread evenly.

Sprinkle half of the extra shredded cheese over the top.

Add the remaining pasta mixture and top with the last of the shredded cheese as well as the remaining ground cheese crackers for a golden, crunchy finish.

Step 5: Bake and Serve

Bake the assembled mac and cheese in the preheated oven for 15 minutes, or until the top layer of cheese is melted and golden brown.

Remove from the oven and let it stand for a few minutes before serving warm.

For extra flavor, I sometimes drizzle just a touch of olive oil across the top before serving.