Marie's Homemade Mac and Cheese Recipe -
Marie's Homemade Mac and Cheese Recipe

Marie's Homemade Mac and Cheese

Recipe by  

"This is my mother's family recipe. I believe it is an Icelandic recipe. Kids and husbands love it!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 10 mins

    1 hr 20 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  3. In a 9x13 inch baking dish combine soup, eggs, milk, half of the cheese, cooked macaroni, salt and pepper. Mix well and then top with remaining cheese.
  4. Cover and bake 45 minutes in the preheated oven. Remove cover and bake for another 10 to 15 minutes, until top is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

This recipe has been revised to include a preheat step and oven temperature. - The Staff

Most Helpful Critical Review
Jul 24, 2003

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. :-(

Jul 24, 2003

This was delicious but the 6 servings thing? NO WAY! Six sumo wrestlers, 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 :)

Jul 09, 2007

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.

May 09, 2007

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.

Aug 16, 2006

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.

Dec 03, 2011

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.

Oct 13, 2011

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.


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 669 mg
  • 27%

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

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