Macaroni and Cheese with Cream of Mushroom Soup BEST EVER Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cans Campbell's Cream of Mushroom soup 2 c milk 1 lb shredded cheddar cheese, plus one cup* 1/2 c shredded or chopped American cheese (2 oz, about 3 thick slices)* 1/4 c freshly grated Parmesan cheese* 1 lb macaroni, cooked and drained
*I use a mix of Cabot Sharp orange cheddar and Seriously Sharp white cheddar. I doubled the American and Parmesan cheese. Substitutions: can use cream cheese instead of american cheese
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Directions: |
Directions:Preheat oven to 350º. Cook macaroni per package directions and drain. Coat a 13x9 baking dish with oil. In a large pot over medium heat mix soup, milk, 1 lb of cheddar cheese, American cheese and Parmesan cheese together stirring until cheeses melt. Remove pot from heat, stir in macaroni. Pour into baking dish and sprinkle with remaining 1 c cheddar cheese over top. Bake 30 minutes or until bubbly and cheese is golden brown. |
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Personal
Notes: |
Personal
Notes: Mom used to make this when we lived in Marion, I recall loving it so much I would stuff myself then wish I wasn't full so I could eat more. I asked 20 years later for the recipe but she'd lost it. I finally found this one, and it tastes just as I remember.
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