Reviewed: Nov. 21, 2009

i made this and did not like it very much. Next time, I will use cream of chicken and cook that along with the cheese and milk before I add it into the baking dish. The concept was easy and i'm a mac n cheese lover so that is why I rated and shared.

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ladyjay913

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Reviewed: Nov. 17, 2009

Good basic recipe. Like many others I increased the cheese to 2 cups. I also decreased the milk, added 1/2 cup sour cream, 1/4 cup diced jalapenos, and topped with panko bread crumbs.

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Sarah

Cooking Level: Intermediate

Home Town: Hartford, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Nov. 12, 2009

I traded the cream of mushroom soup for the cheddar cheese soup. Very cheesy and still easy!

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Connie Jo

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Reviewed: Aug. 20, 2009

A little plain but good and creamy. I added a few things and jazzed it up a little bit. I mixed in 2cups cheese instead of just the 11/2 cups,1 1/2 cups milk instead of the 1 1/4cups, 2TBS cream cheese, salt, pepper to taste. Baked for 30min Then topped with 1cup french fried onions and 1cup more of shredded cheese and cooked another 10min or until french fried onion have lightly browned.

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connienb

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jun. 28, 2009

This was really fast, easy and delicious! Like others I tweaked it a bit. I used cheddar cheese soup instead of the mushroom soup, doubled the shredded cheese and added 1/2 c. sour cream to the recipe. Yummy!

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Allison

Cooking Level: Intermediate

Home Town: Pittsburg, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Jun. 6, 2009

I made this tonight for my kids. I substituted cream of chicken for the cream of mushroom (it's what we had in the pantry) and added some sour cream. The kids ate it, but I thought the flavor of the canned soup was too prominent. Maybe it would be better with mushroom.

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2busy2cook

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

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Reviewed: Apr. 13, 2009

Tasty. In fact, when I fed this to my son and wife, they both enjoyed it. She called it "naughty good"...which in my books is a winner! I did add a great deal more cheese than the 1/2 cup in the recipe, which is probably the "naughty" part. Made it again today (doubled the recipe), this time I added cooked bacon, after all, whats better than bacon and cheese. I'll let you all know how it turned out, and the rest of the family's response

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bryan

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I wish i could do like, 4 1/2 stars. I follwed GENELLEBs spice instructions and this was one of the best homemade mac and cheeses I've made! I only rated it a 4 because it cost more to make then the boxed version.

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xenanoo

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Reviewed: Dec. 29, 2008

We make this recipe for holidays w/ cream of chicken, cream cheese and through in different kinds of cheeses, evaporated milk and salt/ pepper to taste and everyone looks for it every year.

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Cookie

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Reviewed: Dec. 9, 2008

Tried it with cream of mushroom soup and didn't much care for small pieces of mushroom in my mac-n-cheese. Did follow suggested spices and added more cheese. I am trying it again with cheddar soup. Overall, tasty recipe for an old favorite.

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Kelli

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

Good basic recipe - great with a few additions! I tried garlic powder, paprika, cayenne, and an extra cup of cheese. I wanted to use 2 cups of pasta, so I added a cup more milk as well, which turned out to be a good idea because apparently Campbell's condensed cream of mushroom is super salty (if you're using Campbell's, I'd recommend extra milk for sure). I did use regular milk, as in the recipe, and although it did get a teeny bit grainy it seemed less so than with a regular cheese sauce - evaporated milk should solve that problem. Baked at 350 for 50min; about 5 minutes before it was done, I stirred it through with a fork, sprinkled extra cheddar on the top, and left it uncovered to brown a bit. Simple, tasty dinner, and enough over for tomorrow's lunch! I'll definitely try this one again.

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RoniBecca

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Reviewed: Oct. 19, 2008

This was a great recipe. My husband usually hates cream of mushroom soup but he really liked this recipe. it made the sauce so creamy and yummy! he's already asked when i'm going to make it again.

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corycooks79

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Reviewed: Oct. 7, 2008

Easy recipe, added more cheese like other reviewers, but definitely needs some seasoning, and will be adding some bacon for more flavor next time I make this.

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MeLiSsA

Cooking Level: Beginning

Living In: Oakton, Virginia, USA

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Reviewed: Oct. 4, 2008

Substituting the cream of chicken soup in for the cream of mushroom is very necessary. Also, adding enough cheese to make it more cheesy is vital to the dish.

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Elizabeth

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Reviewed: Oct. 1, 2008

This was amazing! I'm a big mac&cheese fan and this was some of the best. The soup sounds a little strange, but with enough cheese it made it incredibly creamy (without the use of the dreaded "processed cheese food"). With that said, I used tons more cheese than it called for-about 2 cups. I used one can of soup and re-filled the can with half and half, and I added half of a kielbasa (think grown-ups mac&franks). At the suggestion of others, I used a teaspoon of minced garlic and a few shakes of hot sauce. This was restaurant quality and was even wonderful the next day. Thanks for the tasty and easy recipe!

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k_mesecar

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Reviewed: Sep. 10, 2008

I thought this was very good, however my children didn't like it. I did as another had suggested and used the cream of chicken adding minced garlic and paprika. Also used triple the cheese.

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mikeronnie2002

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Aug. 3, 2008

It is ok everybody in my family liked it excepted my little brother tyler but he's just weird

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Lisa

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Reviewed: May 14, 2008

After a few adjustments, it's a 5 star recipe for my family! Once the pasta was ready, I mixed in the ingrediants as well as 2 tbls of sourcream and substituted processed cheese rather than the cheddar. Then I poured it all in a casserole dish and baked on 325 for 30 minutes. It was divine!

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Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 15, 2007

Very good, but I used condensed cheddar cheese soup instead of mushroom...husband loved it!

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ncarr214

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Reviewed: Jun. 7, 2007

This dish looked interesting going into the oven, but tasted wonderful after it was fully cooked! Paired with sweet cornbread and lemonade it's a light summer treat that's got a wonderful, original taste.

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Amanda

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Simple Mac and Cheese

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