The BEST Mac & Cheese (with a Surprising Secret Ingredient)


This recipe for the BEST mac & cheese has one secret ingredient that will surprise you (and delight your taste buds)!

French Onion Fondue Mac & Cheese
French Onion Fondue Mac & Cheese

Macaroni & Cheese recipes are all over the blogosphere, but I will step out on a limb and say the version that I am about to share is original. I crafted this recipe to incorporate one of my FAVE cheese sauces of all time~this French onion cheese fondue. My family loves this fondue, so using it in mac & cheese just makes sense to us!

My secret ingredient is French Onion Dip. Combined with Campbell’s Cheddar Cheese Soup and the other ingredients, this makes a sauce that will knock your socks off. It is smooth, rich, sharp, and has a “tangy” flavor that no one can figure out.

French onion fondue Mac & cheese
Family Savvy Best Ever Mac & Cheese

My idea for the addition of French onion dip came from an all-time favorite recipe of mine–French Onion Cheese Fondue. This fondue is so yummy and tangy that I thought it would make the best mac & cheese. And it does!

If you want another excellent (and easy) Mac & cheese recipe, you might try this white cheddar mac & cheese, a recipe shared with me years ago by Zane’s sister, Twyla. It is simple to make and does not require making a roux. It has cottage cheese (which you can’t taste but which adds depth of flavor and protein). 

I’d love to hear from you if you try this recipe. If so, please let me know how you like it. I love hearing from readers–so please comment and share your thoughts!

French Onion Fondue Mac & Cheese
Family Savvy Best Ever Mac &n Cheese


French Onion Fondue Mac & Cheese

Best Mac & Cheese with Secret Ingredient

Yield: 12
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Yummy French Onion Cheese Fondue Mac & Cheese!!!


  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter, cubed
  • 1 can Campbell's cheddar cheese soup
  • 1 (3-oz) can of evaporated milk
  • 1/2 cup prepared French onion dip *
  • 1/2 cup milk (2% or whole)
  • 1/4 cup grated parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ground mustard
  • 2 cups shredded cheddar cheese (sharp or extra sharp)


  1. Cook macaroni according to package directions (to al dente).
  2. Drain pasta; toss with cheddar and parmesan cheeses while it is hot. Set aside.
  3. In a medium saucepan combine butter, soup evaporated & regular milk, French onion dip, mustard, salt, and pepper. Cook on medium-low heat until butter is melted & mixture is smooth, stirring often.
  4. Pour cheese sauce over pasta, stirring so that all pasta pieces are coated with sauce.
  5. Pour into a lightly greased baking dish.
  6. Do Ahead: Refrigerate until ready to bake--up to one day ahead.
  7. Bake at 350 degrees until heated through and bubbling along edges, approximately 40 minutes.
  8. Let stand at least 15 minutes before serving.


Al dente "firm to the tooth" is with a slightly firm bite (not mushy).

I use Dean's prepared French onion dip; it is in the dairy case near sour cream.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 523Total Fat 40gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 12gCholesterol 115mgSodium 1314mgCarbohydrates 24gFiber 1gSugar 2gProtein 18g

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  1. I am SO happy that you loved this Mac & Cheese, Sherrie!!!! It really is our fave, and I, too, use Vermont Extra Sharp most times I make this. Thanks so much for leaving your feedback!!!!

  2. I made this for dinner tonight and LOVED it. My girls were always complaining that my Mac & Cheese was gritty (because of a rue) This one stayed creamy after baking, which is what I was hoping for. I used a Vermont Extra Sharp Cheddar cheese and it was by far the best Mac & Cheese I’ve ever made. Sure hope my hubby likes it, when he gets home from work, as much as I did. Totally phenomenal recipe! Thank you!!

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