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Cheddar Mushroom Macaroni

By: Barbara Williams  
"This is my favorite dish to bring to church dinners, and whenever we have a carry-in at work, I'm asked to make it. I discovered the recipe several years ago. The rich creamy taste keeps it on my list of favorites. My husband even loves it cold! -Barbara Williams, Shady Dale, Georgia"

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 71 people have saved this

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 cups shredded Cheddar cheese
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise*
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1 medium onion, finely chopped
  • 1 (2 ounce) jar diced pimientos, drained
  • 4 cups cooked elbow macaroni
  • 1 garlic clove, minced

Directions

  1. In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325 degrees F for 30 minutes or until heated through and cheese is melted.

Footnotes

  • Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by Michael L. Hoenig 
Far too much onion and far too weak cheese flavors. I used sharp cheddar, so the cheese... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by Bakette 
Easy and an interesting twist on regular maca and cheese. Definitely did not have the... MORE

 
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