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Cheddar Mushroom Macaroni

By: Barbara Williams

"This is my favorite dish to bring to church dinners, and whenever we have a carry-in at work, I'm asked to make it. I discovered the recipe several years ago. The rich creamy taste keeps it on my list of favorites. My husband even loves it cold! -Barbara Williams, Shady Dale, Georgia"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup mayonnaise*
1 (8 ounce) can mushroom stems and pieces, drained
1 medium onion, finely chopped
1 (2 ounce) jar diced pimientos, drained
4 cups cooked elbow macaroni
1 garlic clove, minced

Directions

In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325 degrees F for 30 minutes or until heated through and cheese is melted.