New this month
Soupier Mac and Cheese

Soupier Mac and Cheese

clytle

"My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 961 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 961 kcal
  • 48%
  • Fat:
  • 53 g
  • 82%
  • Carbs:
  • 90.3g
  • 29%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1347 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  3. Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish.
  4. Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

Enjoyed this. Mine came out more like a casserole though than strictly mac and cheese. I think that's because of the soup. I used cream of chicken just bc that's what I had. I also threw in ...

FINALLY! A go-to mac 'n cheese recipe that tastes like the decadent version served in restaurants! This was amazing and had the creamy texture that melts in your mouth. My only change was to ...

made it as the recipe called, but we kind of thought it needed a bit more cheese; and we used smoked cheddar cheese versus regular...but it is a keeper!

Hands down the tastiest, easiest mac and cheese recipe ... I made this for X-mas and everyone loved loved loved it. the fried onions are a special treat. lots of cheese and lots of sauce. I ...

a staple comfort food, easy to customize. add a small diced onion and a can of tuna. milk is optional. Chopped olives make a nice change. mix it all in baking dish, no need to dirty a bowl. if y...

I have tried several different homemade Mac and Cheese recipes. This is one of the easiest to make. Some take many ingredients, some turn out pasty and blah. This one took only a few ingredie...

Other stories that may interest you