Soupier Mac and Cheese recipe

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Ingredients

3 cups elbow macaroni
1 (10.75 ounce) can cream of mushroom soup
2 cups shredded Cheddar cheese, divided
½ cup milk
½ teaspoon prepared mustard
1 pinch ground black pepper
1 cup French-fried onions

Nutrition Info

961 calories
carbohydrate: 90.3 g
cholesterol: 61.8 mg
fat: 53 g
fiber: 2.6 g
protein: 26.6 g
saturatedFat: 21.6 g
servingSize: -
sodium: 1347.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes, drain.

  3. Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl, add macaroni and stir to coat. Pour macaroni mixture into a baking dish.

  4. Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.

Recipe Yield

4 servings

Recipe Note

My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so.

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