Recipe by LEATHERNLACE_93277
"This is my mother's family recipe. I believe it is an Icelandic recipe. Kids and husbands love it!"
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uncooked elbow macaroni
2 (10.75 ounce) cans
condensed Cheddar cheese soup
2 3/4 cups
Cheddar cheese, shredded, divided
salt and pepper to taste
This recipe has been revised to include a preheat step and oven temperature. - The Staff
I had trouble with this one almost from the start. After adjusting the servings down to 2, it still made WAY too much (the stuff lasted for 4 days straight). It was extremely messy to prepare, as well (my 9x13 pan was overrunning with the cheese sauce). My husband kind of liked it but says there's WAY too much cheddar cheese in it - I definitely agree. If you add other kinds of cheese to this (i.e., mozzarella, Colby jack, etc.), it will taste MUCH better. I don't believe that 2 cans of cheddar cheese soup is really necessary - maybe 1, even 1/2 a can if you want a "light" version of this. Be warned - even reducing the servings will make almost too much for you to handle. Unfortunately I think I'll be sticking to boxed stuff until I can find a better recipe for mac and cheese. :-(
This was delicious but the 6 servings thing? NO WAY! Six sumo wrestlers, maybe..as a side dish, it made enough for many, many, MANY portions. There was no mention of an oven setting, only the timing for baking - I tried 350F and that seemed to work OK. Mixing everything in a big bowl worked better than trying to mix it in the baking dish, too. Overall a good dish :)
Good mac-n-cheese and this is coming from someone who's favorite food is mac-n-cheese! I used a different shaped pasta and Monterey Jack cheese in the dish and cheddar on top and it still tasted great.
I've made this twice, to take to family potlucks. EVERYONE loves it! It's always the first thing cleared. I make the recipe for 16 and serve approx. 35 people.
I halved this recipe and used a casserole dish instead of a 9x13 pan. I added about 2 cups of cooked chicken and about 1 cup of pre-cooked peas and carrots. It was great! I'll definitely be making it again, either as a casserole or straight up mac & cheese.
Great! After YEARS of making a traditional white sauce with cheese for mac and cheese, I am so happy to find a new recipe that my family, and more importantly ME (:) actually like and is easier. I halved the recipe, added some minced onion, and added a breadcrumb/butter mixture on top of the cheese. Also I cooked at 350 for 30 minutes like I do my traditional mac and cheese. Everything else was as instructed and it was excellent! Thanks for the new tradition.
This was awful! Not creamy enough. Tasteless. I followed the recipe to a tee! It also stuck to the pan even though I buttered it.
* Percent Daily Values are based on a 2,000 calorie diet.
Marie's Homemade Mac and Cheese
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 227
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