The Best Mac & Cheese
Ultimate comfort food featuring rigatoni pasta in a rich, creamy sauce with four premium cheeses - sharp cheddar, Gruyere, mozzarella, and Asiago.
Ingredients
- 32 oz Rigatoni Pasta — cooked (or Pasta di Gragnano from Amazon)
- 1 tablespoon Olive Oil — extra virgin preferred
- 6 tablespoons Butter — salted
- 1 can Campbell's Cream of Chicken Soup
- 1 cup Heavy Whipping Cream
- 4 cups Cheddar Cheese — shredded, sharp
- 1 cup Gruyere Cheese — shredded
- 1 cup Mozzarella Cheese — soft
- 1 cup Asiago Cheese
- to taste Salt — and pepper to taste
- 8 tablespoons Butter — melted
Method
Instructions
- Prepare for Baking: Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
- Cook the Pasta: Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Coat the Pasta: Drizzle pasta with olive oil and stir to coat pasta.
- Add Butter and Cream: Add hot pasta and butter together in a large baking dish. Gradually stir in the heavy cream and cream of chicken soup.
- Add Most of the Cheese: Add 3 cups of the cheddar cheese and the Gruyere and mozzarella shredded cheese and lightly stir.
- Top with Remaining Cheese: Cover the top layer with the remaining cheddar and asiago cheese.
- Bake: Bake for about 30 minutes. Optionally you can briefly broil to create a toasty top layer.
Pro Tips
- Pasta Choice: Rigatoni works excellently because its tubes hold the cheese sauce perfectly. Pasta di Gragnano is a premium Italian brand that maintains excellent texture.
- Cheese Quality: Use freshly shredded cheese rather than pre-shredded for better melting and creaminess. The combination of four cheeses creates incredible depth of flavor.
- Don't Overcook Pasta: Cooking pasta one minute shy of al dente is crucial since it will continue cooking in the oven and absorb the creamy sauce.
- Broiling Tip: Watch carefully when broiling to create the toasted top - it can go from golden to burnt quickly.
Frequently Asked Questions
Can I use different types of pasta?
Yes! While rigatoni is excellent for holding the sauce, you can use other short pasta shapes like penne, shells, or cavatappi. Avoid long pasta like spaghetti as it doesn't work as well in baked mac and cheese.
Why use cream of chicken soup in mac and cheese?
The cream of chicken soup adds richness, creaminess, and a subtle savory flavor that complements the cheeses beautifully. It also helps create a stable, creamy sauce that won't separate during baking.
Can I make this ahead of time?
Yes, you can assemble the mac and cheese up to the point before baking, cover tightly, and refrigerate for up to 24 hours. Add 10-15 extra minutes to the baking time if cooking from cold.
What if I can't find all four cheeses?
You can substitute with similar cheeses - use sharp white cheddar instead of Gruyere, or Parmesan instead of Asiago. The key is having a mix of sharp, creamy, and aged cheeses for complexity.
How do I prevent the mac and cheese from drying out?
Make sure to use enough cream and don't overbake. Cover with foil if the top is browning too quickly. The combination of cream, soup, and melted butter should keep it creamy.