Recipe by BABY1
"Cheesy macaroni casserole in an instant!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
1 (10.75 ounce) can
condensed cream of mushroom soup
processed cheese food, cubed
I have never been a big macaroni lover- I always felt like it was missing something... lets just say I have found the very best tasting macaroni that I have ever tried. I basically halfed the recipe... I drained the cooked noodles, returned to the saucepan, added the processed cheese cubes until melted, then I used half a can of the new roasted garlic cream of mushroom soup,a nd cooked it through. I had previously shredded a half moon of extra sharp cheddar cheese. I added half of that to the saucepan and cooked until melted. I then put it all in a baking dish added a little milk and put the rest of the extra sharp cheese on top and sprinkled some Italian bread crumbs on top and baked it until all the cheese was melted and bubbling. Trust me this macaroni has the extra kick of flavor that we've all been looking for in this favorite comfort food dish. Try it! It's so full of flavor that you'll never get enough!
You will definitely get your fill of processed cheese.
yum yum yum! quick and easy. what a great substitute for white sauce! i've been making this for years! i started making this in my university years, eventually all my roomates had me making this for them. i had to review this b/c it's 1. easy 2. cheap 3. simple 4. good!!
This is an excellent recipe -- very tasty and easy. We tried it before putting in the oven and then after baking in the oven -- I will not bake it next time. It was very creamy before baking and clumpy afterwards. I'll be making this again without baking!
Quick and easy and very creamy! I didn't have "processed cheese" so I threw whatever shredded cheese I had left (probably about 2 cups) plus a little extra milk (half a cup instead of 1/3 c.) to make up for the moisture lost from the processed cheese. I also threw in some pre cooked chicken chunks to make it a dinner dish. The boys (all four) loved it. Will definitely make again! :) Oh, and I didn't end up using all 16 oz of cooked pasta though. I was adding it a little at a time and kept about 1 1/2 c. of cooked pasta out just because I like it extra saucy! :)
The absolute best macaroni ever. This was my first time making macaroni besides out of a box. My family loved the recipe and was very delighted to have second servings. Thanks for the excellent recipe!
Wonderful recipe, the mushrooms add a great flavor. I used regular sharp cheddar instead of cheese cubes.
Very good! I added garlic and some diced red peppers I needed to get rid of. My only beef is that the cheese needed to be a little more creamy and a little less thick. But it was yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mushroom Macaroni
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 275
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make creamy mac-and-cheese in individual portions.
This cream sauce stars two kinds of mushrooms, fresh herbs, and sherry.
Turn basic pantry ingredients into a creamy, spicy mac & cheese.