Reviewed: Apr. 4, 2009

This is a good start to the recipe I make. I use 2 cans of cheddar cheese soup and one can of cream of celery. I first sautee garlic and onions in oil. Add the soups, block of cheddar cheese and a can of whole milk for each can. Stir until cheese and soups are melted. Add box of cooked macaroni and stir on stovetop. Pour into large baking dish and cover with breadcrumbs (can mix with some butter I do not). Bake for about 20 minutes @ 375 until bubbly.

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lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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Reviewed: Mar. 31, 2009

I really liked this. It was easy, creamy and tasty. I made Easy Tuna Casserole at the same time and mixed them together. So for a change,try adding a can of Tuna.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 17, 2009

Excellent recipe! Everyone loved it - like a few other reviewers, I added a variety of cheeses(cheddar, asiago, parmesan, velveeta) and increase the milk to 2 cups. I also used some minced garlic in the butter and used corn starch instead of flour. Fantastic! Thanks for posting!!

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DeniseCL

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Reviewed: Mar. 15, 2009

Just took it out the oven. The taste is great. Doubled the can of cheese soup and used plenty of sharp cheddar cheese. Added a dollup of sour cream. Mixed all the indgredients in the strained pot of noodles. Very, very, very creamy. Very good. Get's five stars for taste and ease of use.

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TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 11, 2009

This was really good considering the little effort and ingredients that go into it. I used 8 oz of macaroni, half and half instead of milk and tossed half the shredded cheese into the macaroni mix and then just topped with what was left and baked. My husband said it was okay but he prefers "wet" mac n cheese whereas I prefer the "dry" baked version like cafeterias style, so I liked this very much and he did not. Flavor was fine. Super easy, not fancy, and good enough to make again. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 7, 2009

This was amazing! I've never tried to make baked macaronni just because every time I've ever tasted it it's always so dry and not very cheesy. But this was perfect! I read alot of the other reviews and also used 1 1/2 cups of milk, 2 cans of soup, and a couple of spoonfuls of sour cream. I also used an 8 oz. bag of colby/jack cheese and an 8 oz. bag of sharp cheddar and mixed it all together. I kept a little bit to sprinkle on the top with some breadcrumbs to make it a little crispier. Oh and one more thing, I am from South Louisiana and you know how we love our food spicy, I added quite a bit of cajun seasoning to it. Yummy!!!!! Will definitely make this again!

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Heather

Cooking Level: Expert

Home Town: Erath, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Mar. 2, 2009

This recipe is a good base, but needs modifications. On the stove top I put two cheddar cheese soup cans, 1 cup of milk, half cup sour cream, adding salt to taste and warmed it all up (this makes it easier to mix in with the pasta). I poured this mixture into the casserole dish with the pasta. Then sprinkled a generous amount of muenster and cheddar cheese on top. I cooked this at 350 for 30 minutes covered, then broiled uncovered for 10 minutes. Delicious!!!!!!!!!!!!

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hro

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 19, 2009

I used only 8 oz of pasta but still used one whole can of the soup but cut the other ingredients in half. It turned out good, but not great. I think this is a good recipe to start off from and modify to one's liking. I added some bread crumbs on top like others had suggested. I didn't have Italian bread crumbs so I flavored plain bread crumbs with some oregano, garlic powder, and crushed red pepper. It really added to the dish and I loved the slight heat from the crushed red pepper.

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Kirby

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

This recipe is so simple. I can make a small amount for my husband and myself without all the fuss of making it from scratch. I added a little ground nutmeg, but otherwise didn't alter the recipe at all.

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JanieLucy08

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

I made this for a party that we had. I wanted to make something that the kids would love, but I think the adults ate more than the kids. It was creamy. It was yummy. I ate more than my diet allows. Great recipe!

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marknaze

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Reviewed: Jan. 20, 2009

I made the adjustments like others suggested. It was okay, not my favorite recipe for mac and cheese. Don't know if I would try this again.

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AMY

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

I was not overly impressed with this recipe. I took the advice of others and added 2 cans of soup, and mixed some of the cheese in with the noodles along with sprinkling it on top. It still came out very bland, I think next time I will try adding some sour cream, a little more salt and pepper to try and spice it up!

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Marcie

Cooking Level: Intermediate

Living In: Texas City, Texas, USA

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Reviewed: Jan. 19, 2009

This is my new Mac and Cheese recipe. Like some others, I doubled the cheese soup and I also added a 1/2 cup of sour cream. It gave it that extra kick that it needed. No more cheese grating sessions for me!!!!! Cheese soup rocks!!!

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Ron'sWifey

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 18, 2009

Great basic recipe...I add sour cream to soup mixture and also melt butter on pasta before adding ingredients; it's a keeper

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Rose Anne

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 11, 2009

I made this tonight. 2 cans of cheddar cheese soup. 1 1/4 cup of milk. 1/2 cup sour cream. Sharp cheddar cheese on top and bread crumbs. I would definitely make it again. It was a good basic recipe. But it needs more WOW factor. I am going to "Dr." it up next time.

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Holly"dazed" ~ MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

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Reviewed: Jan. 1, 2009

Absolutely Fabulous! This was a part of my New Years dinner and everyone loved it except for one person. I added bread crumbs, used pepper jack & medium sharp chedder, couple splashes of milk and vavavoom. Mac and cheese to die for

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VMARTINEZ

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Reviewed: Jan. 1, 2009

This is the 2nd year I have made this. It is a staple with my holiday feasts. Depending on how cheesy you want this, more cheese soup if you want it and cubed colby mixed in with it too with colby on top. This is the yummiest delicious mac n cheese recipe hands down. I will always make it like this for my holiday feasts and special occasions. Think of all the variations you can do with leftovers too,,add a can of chili,,,cheesy mac, ham cubes, or cubed chicken with veggies. If I could give this 10 stars, I would!!

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LeahW

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 1, 2009

I used 8oz. of macaroni, one can cheese soup, 3/4 can of milk, dollop of sour cream with 1/2 teaspoon of onion powder and 8oz. mild cheddar cheese. I combined all the indredients and them baked....WHAT A HIT!!! THANKS

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