Mac and Cheese Recipe With Cream of Chicken Soup: Creamy One-Pot Comfort

This one-pot version redefines comfort food with its creamy texture and rich flavor. I developed this method after years of testing, ensuring every bite delivers that classic mac and cheese satisfaction with a special twist.

The secret lies in using cream of chicken soup as a base, which creates an extra creamy sauce without the need for a traditional roux. It simplifies the process while enhancing the depth of flavor in every serving.

With minimal effort and a single pot, you achieve a dish that’s both hearty and satisfying. The pasta cooks directly in the sauce, absorbing all the flavors for a perfectly balanced bite.

Ideal for busy weeknights or cozy family dinners, this recipe brings warmth and comfort to your table with ease.

Ingredients for Mac and Cheese Recipe with Cream of Chicken Soup

Short list. Big flavor. One pot does it all for this cozy dish.

The cream of chicken soup is the magic here. Campbell’s is the classic (the red label), but Progresso works too. Use the condensed kind, not the ready-to-serve. For the cheeses, block cheese you shred yourself melts way smoother than pre-shredded (that stuff has anti-caking agents). I grab my cheddar from Sargento or Tillamook—both melt beautifully. Whole milk makes it extra creamy, but 2% works in a pinch.

No cream of chicken? Cream of mushroom gives a similar texture. Out of Monterey Jack? Just use more cheddar. For a little kick, swap the paprika for smoked paprika. If you’re feeding a crowd, double the pasta and sauce—this recipe scales perfectly. And yes, you can use chicken broth instead of milk for a less creamy but still delicious version.

Leftovers keep in the fridge for 3-4 days—reheat with a splash of milk to loosen the sauce. Freezes for up to 3 months (thaw overnight before reheating). This tastes even better the next day once the flavors meld together.

Step-by-Step Instructions for Creamy Mac and Cheese With Chicken Soup

This one-pot method keeps things simple while delivering that ultra-creamy texture you crave.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 8 oz Elbow Macaroni and cook for 1 minute less than the package instructions suggest—you want it slightly underdone because it’ll finish cooking in the sauce later.

Strain the pasta in a colander but don’t rinse it. The residual starch on the noodles helps the sauce cling better. I’ve found this small detail makes a big difference in preventing a runny sauce.

Step 2: Create the Creamy Soup Base

In the same pot (no need to clean it—the leftover starch works in your favor), melt the 2 tbsp Unsalted Butter over medium heat. Once melted, whisk in the 2 tbsp All-Purpose Flour to form a smooth paste.

Cook this roux for 1-2 minutes until it turns a light golden color. Then gradually whisk in the 2 cups Whole Milk and 2 cans Cream of Chicken Soup until completely smooth. This creates the ultra-creamy base that makes this dish special.

Step 3: Add Seasonings and Cheeses

Stir in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Dry Mustard, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Paprika. Let this cook for 2 minutes to allow the flavors to meld.

Reduce heat to low and add the 2 cups Shredded Cheddar Cheese and 1 cup Shredded Monterey Jack Cheese in handfuls, stirring constantly until each addition is completely melted. The Monterey Jack gives it that extra stretchy quality we all love.

Step 4: Combine and Let It Thicken

Return the cooked macaroni to the pot and stir to coat every noodle in the cheesy sauce. Let this cook together over low heat for 3-5 minutes, stirring occasionally, until the sauce thickens and everything is heated through.

You’ll know it’s ready when the sauce clings to the pasta and you can see the strands of melted cheese pulling as you stir. If it seems too thick, add a splash of milk to reach your desired consistency.

Dietary Considerations for This Dish

Gluten-Free Adaptation

Swap the 8 oz Elbow Macaroni for a gluten-free pasta like Barilla Gluten-Free Elbows. Cook it 1-2 minutes less than package instructions to prevent mushiness. The cream of chicken soup base remains unchanged, but verify it’s labeled gluten-free—Campbell’s and Progresso both offer certified options. 💪

Dairy-Free Version

Use dairy-free cheddar and Monterey Jack from Violife or Daiya brands. Replace 2 cups Whole Milk with unsweetened almond milk or oat milk. For butter, Earth Balance or Miyoko’s plant-based butter works perfectly.

Lower-Fat Option

Cut the fat by using low-fat cream of chicken soup (like 98% Fat-Free Campbell’s), 2% milk, and reduced-fat cheeses. The texture stays creamy, and you save about 150 calories per serving without sacrificing flavor.

Vegetarian Modification

Replace cream of chicken soup with cream of mushroom soup—it has the same creamy texture. Use vegetable broth instead of milk for extra depth. I’ve tested this with Imagine Foods brand for excellent results.

Lactose-Intolerant Fix

Use lactose-free milk and cheeses like Green Valley Creamery. The cream of chicken soup is naturally low in lactose, so you only need to swap the dairy components. This keeps the recipe just as rich and satisfying. 💛

Protein Boost

Add 1 cup cooked chicken breast or drained canned chicken to make this a complete meal. Stir it in during the final 3-5 minutes of cooking. For extra protein, mix in ½ cup Greek yogurt with the cheeses.

Frequently Asked Questions