Easy Pleasy Mac N Cheesy - US Navy Style Recipe - Allrecipes.com
Easy Pleasy Mac N Cheesy -  US Navy Style Recipe
  • READY IN ABOUT hrs

Easy Pleasy Mac N Cheesy - US Navy Style

Recipe by  

"I deployed with the U.S. Navy on the USS Enterprise, and it was there I had the best mac and cheese of my life. I've spent a number of years trying new recipes to produce the mild, thick and creamy version we were served. After numerous attempts and fails I came up with this. It's so simple and just like we got weekly while we were haze grey and underway."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
  3. Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2010

I made this for dinner tonight and we thought it to be the best mac and cheese we have ever had. It was very moist and flavorful. I found it to be a recipe that will serve more than 6. The two of us will be eating it for several days! Thank you for sharing this recipe. My husband is AF retired but the Navy serves really good food! Thank you also for serving in the armed forces. You are special people.

 
Most Helpful Critical Review
Dec 07, 2010

EVEN THO WE LOVE COOKING WITH SOUR CREAM, THIS RECIPE HAD WAY TOO MUCH SOUR CREAM FOR ME....CANNOT SAY WE LIKED THIS COMBINATION OF INGREDIENTS FOR MAC & CHEESE. I HAVE BEEN LOOKING & TRYING FOR A 'GOOD' RECIPE OF MAC & CHEESE BUT THIS WAS NOT IT FOR US!

 
Nov 10, 2010

This was great to pull together for a last minute clean out the fridge and fill in the gaps dinner. I used whole wheat elbow macaroni, reduced fat sour cream and half Velveeta and half shredded cheddar cheese. (It gives it more of a flavor like the macaroni and cheese that Mom made for me when I was a kid with gov'ment cheese.) I don't normally keep saltines on hand so I used crushed Ritz crackers. I didn't get to try this but my husband and boys seemed to like it so much that nothing remains. I served this with leftover bacon wrapped meatloaf and a fresh green salad.

 
Nov 17, 2010

Very good! I decided to make this last night, but I forgot to get the condensed cheddar cheese soup so I used crm chicken soup instead. I also put in some chopped grilled chicken. I used 4oz velveeta and 8oz sharp shredded cheddar just because I love the flavor. Topped it with panko crumbs mixed in melted butter. Difinately the best baked mac n cheese I've found.

 
Dec 17, 2010

This was gobbled up right away!! Creamy and cheesy just as macaroni and cheese should be! Added a dash of garlic powder and a dash of cayenne pepper! Those spices were the perfect touch that made everyone go, whats in this?! Definitely making this again soon!

 
Dec 02, 2010

Made exactly as written and enjoyed the nice creamy delicious results. I might change using Ritz (buttery style crackers) instead of the saltines but otherwise nothing else needs to be changed. I like the other reviewer who suggested adding tuna, that be something to try the next time. Thanks for posting this super easy dish.

 
Jan 12, 2011

This is the creamiest mac and cheese recipe I’ve ever made, was a big hit with my family. I doubled the recipe and baked in 10X15 casserole dish. I used 2% Velveeta cheese, light sour cream and 2% milk. I didn’t have enough sour cream, as doubling called for a full 2 cups, I only had a bit over one cup, and so I grated some Colby Jack cheese along with the parmesan cheese (which I eyeballed both amounts, but probably totaled a cup and half together of shredded cheese). I also didn’t have any crackers so I topped with French Fried Onions (the kind you use on green bean casserole). I spiced it with some shakes of black pepper, cayenne pepper and granulated garlic powder; along with the fried onions on top it had a marvelous flavor to it. If I don’t have the fried onions, I would add a teaspoon of onion powder to it also. I baked just the mac and cheese mixture covered for thirty minutes, then uncovered and topped with the fried onions and baked another eight minutes until lightly golden brown. For those that did try this and felt it was missing something, try the fried onions on top in lieu of the crackers. This is now our official mac and cheese recipe…and we’ve tried quite a few on this website…thanks for submitting.

 
Nov 16, 2010

I threw in a can of Tuna drained well. It was to die for Thanks.

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 1207 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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