Fancy-But-Easy Mac N' Cheese Recipe - Allrecipes.com
Fancy-But-Easy Mac N' Cheese Recipe
  • READY IN ABOUT hrs

Fancy-But-Easy Mac N' Cheese

Recipe by  

"Want a quick and easy Mac n' Cheese that looks like you spent all day working on it? This is the recipe."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
  3. Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 55 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2008

I made this recipe for a church gathering and everyone raved about it. The only thing I changed was using less brown sugar. Everyone said it was the best mac & cheese they ever had!

 
Most Helpful Critical Review
Oct 20, 2008

I am sorry. This was down right awful. You are better off just sticking to making a cheese sauce via rue. Brown sugar does not go with cheese, and contrary to what other reviews may have said the cheese soup tastes very processed.

 

65 Ratings

Jul 27, 2008

This was delicious! I usually don't like baked mac n' cheese, but this was perfect. I didn't use the brown sugar, as another reviewer suggested, and it was still fantastic! The best part about it for me was the fact that it didn't dry out when I reheated it for lunch. Also, I had never tried Havarti cheese before, so I was nervous about it, but I will definitely use the cheese and this recipe again!!!

 
Sep 06, 2008

This was a great recipe as is, but the second time I doubled the recipe, omitted the brown sugar, added green onion instead of red (no boiling)used up some monterey jack cheese with the cheddar and others, used 2 cans of lower fat cream of celery and 1 can of lower fat cream of chicken with the 2 cans of cheese soup. I also added 1 cup of 1%milk. I threw in a pound of diced up ham that was left over too. My family ate it for lunch the next day and when it was almost gone they fought over the last batch. Now I will keep the cupboards stocked with those soups!

 
Nov 10, 2008

SoOOO good, and super easy. I found it really addicting and almost ate the entire thing myself throughout the day. A+

 
Mar 25, 2008

I really like this recipes! I had one small change, I used one can of cream of chicken because I didn’t have three cans of cream of cheese soup. Not sure about the brown sugar, I think I’m going to leave it out next time. Still great!!

 
Nov 23, 2008

This was a great dish that my whole family enjoyed. This was very cheesy but without overwhelming flavors. I did not need to broil it as the top was already starting to brown at the end of the 45 minutes. Will definitely make it again.

 
Mar 19, 2008

Delicious! I tried making the same recipe with Kraft Mozza Cheddar Shredded Cheese and it was amazing!!!

 

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Nutrition

  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1224 mg
  • 49%

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

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