This recipe for the BEST mac & cheese has one secret ingredient that will surprise you (and delight your taste buds)!
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.
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!
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!
- 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)
- Cook macaroni according to package directions (to al dente).
- Drain pasta; toss with cheddar and parmesan cheeses while it is hot. Set aside.
- 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.
- Pour cheese sauce over pasta, stirring so that all pasta pieces are coated with sauce.
- Pour into a lightly greased baking dish.
- Do Ahead: Refrigerate until ready to bake--up to one day ahead.
- Bake at 350 degrees until heated through and bubbling along edges, approximately 40 minutes.
- 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 InformationYield 6 Serving Size 1
Amount Per ServingCalories 523Total Fat 40gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 12gCholesterol 115mgSodium 1314mgCarbohydrates 24gFiber 1gSugar 2gProtein 18g