If you are looking for an effortless, comfort-food side dish that brings together tender elbow macaroni, a velvety cream sauce, and rich melted cheese, this creamy casserole is an absolute dream. Every single scoop delivers warm, savory goodness that the whole family will love.
Prepared with simple pantry staples and canned condensed cream soup, this easy weeknight casserole comes together with minimal hands-on effort and bakes to golden, bubbly perfection in the oven.
Why You’ll Love This Recipe
- Quick & Easy Assembly: Simple dump-and-bake step using condensed cream of broccoli or chicken soup.
- Rich & Velvety Texture: Macaroni absorbs all the creamy, herb-seasoned sauce as it bakes.
- Budget-Friendly Comfort: Made with affordable pantry staples and minimal equipment.
- Versatile Side Dish: Pairs beautifully with chicken, beef, or roasted vegetables.
Recipe Information
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 6 to 8 servings
Course: Side Dish / Casserole
Cuisine: Homestyle American
Cooking Method: Oven Baking
Difficulty: Easy
Ingredients
- 1 lb elbow macaroni:
Boiled until al dente.
- 2 cans (10.5 oz each) condensed cream of broccoli soup: (Or condensed cream of chicken/celery soup).
- 1 cup milk or heavy cream: Helps smooth out the casserole base.
- 2 cups shredded sharp cheddar cheese: Freshly grated for best melting.
- 1/2 cup sour cream: Adds tangy richness and moisture.
- 1 teaspoon garlic powder: For savory depth.
- 1/2 teaspoon onion powder: Enhances comfort flavor.
- 1/2 teaspoon black pepper and salt: To taste.
- 1/2 cup crushed butter crackers (optional): Mixed with 2 tbsp melted butter for a crispy top.
Helpful Ingredient Tip
Whisking the condensed soup with milk and sour cream in a bowl before stirring into the cooked macaroni ensures the creamy sauce distributes evenly throughout the entire dish!
How to Make Creamy Macaroni Casserole
Step 1: Boil Macaroni and Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Boil the elbow macaroni in salted water for 2 minutes less than the package instructions until al dente. Drain thoroughly and place directly into the prepared baking dish.
