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Macaroni and Cheese with Cream of Mushroom Soup BEST EVER Recipe

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This recipe for Macaroni and Cheese with Cream of Mushroom Soup BEST EVER is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

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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