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Macaroni And Cheese II

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"This a very cheesy recipe, and a good one at that!! Garnish with carrot flowers and fresh mint for an interesting presentation." — CORWYNN DARKHOLME

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Original recipe makes 8 servings Change Servings

2 (11 ounce) cans condensed cream of Cheddar cheese soup
1 3/8 cups milk
2 teaspoons prepared mustard
1/4 teaspoon ground black pepper

3 cups rotini pasta
2 tablespoons bread crumbs
1 tablespoon butter, melted

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Directions

Cook pasta in a large pot of boiling, salted water until al dente. Drain.
In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.
Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.

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I usually hate it when someone rates something 5 stars and then procedes to tell you the tons of changes they made, but here goes: I made this for a 4th of July gathering and made a few changes. I used 1 lb. of large macaroni. I used three cans of soup and almost 2 cups of milk since my husband said it wasn't cream enough after a test run. Since other reviews said that the flavor wasn't strong enough, I grated a block of extra sharp cheddar cheese and used about 3/4 of it in the sauce and sprinkled the rest on top. I also used 2 T. of spicy brown mustard instead of regular. You'll need to make extra crumb topping if you make this much. It turned out really well and there were NO leftovers and several requests for the recipe.

—KarenC

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Most Helpful Critical Review

Jan 09, 2004

Really easy recipe, but didn't have a strong enough cheese flavor for my family. I'll add some sharp cheddar to the leftovers, maybe that will be enough. Also needed some salt. Very bland to the adults, but my 4 year old ate it well.

—Amanda

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31 Ratings

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Jan 09, 2004

I was attracted to this recipe because it doesn't call for eggs (baby is allergic) and I'm not at all sorry that i opted to go with this one. Not only was it tinker toys to make, but I had everything on hand to whip this up quick. I liked the bread crumb topping & I will double it next time. Thanks Corwynn- 2 for 2!

—I'm nuts too...

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Feb 15, 2006

this recipe turned out pretty good...it wasn't all that great as left overs for the next day though...

—KAMMELLE

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Jul 14, 2003

This receipe is excellent, my son loved it, for his cooking class in high school he took it and they all tried it , so its well recommended..

—FASSEEL

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Jul 14, 2005

Easy to make, but I did add some shreaded chedder cheese to the recipe.

—M

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Oct 04, 2010

It was just two kids and myself this evening and I was originally looking for a stove-top mac and cheese (without Velveeta) to quickly throw together when I came across this recipe. This is very easy and super fast with pretty good results. I added approx. 6 oz. freshly grated sharp white cheddar cheese and left out the bread crumbs and didn't bake it. Just cooked and drained the pasta, mixed the sauce (plus the cheddar cheese) poured it over the pasta, stirred and left it on low for a few min while finishing up the rest of the meal. Worked out great. I also added lots of black pepper and a little dry mustard right before serving. I would use this again for a very fast, easy side when we are craving mac and cheese and I don't have any of the blue box mac and cheese in the house. Thanks for sharing.

—abapplez

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Apr 15, 2005

This is very easy and good. I did add a cup of grated sharp shredded cheese for a little more flavor.

—LINDSAYQUINN1230

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Nutrition

Calories
210 kcal
11%

Carbohydrates
24.9 g
8%

Cholesterol
25 mg
8%

Fat
9.2 g
14%

Fiber
1.4 g
6%

Protein
7.7 g
15%

Sodium
623 mg
25%

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

Nutritional Information

Macaroni And Cheese II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 210
** Calories from Fat: 83

% Daily Value *
** Total Fat 9.2g 14 %
** Saturated Fat 5.6g 28 %
** Cholesterol 25mg 8 %
** Sodium 623mg 25 %
** Potassium 200mg 6 %
** Total Carbohydrates 24.9g 8 %
** Dietary Fiber 1.4g 6 %
** Protein 7.7g 15 %
** Sugars 3.5g
** Vitamin A 16 %
** Vitamin C < 1 %
** Calcium 18 %
** Iron 12 %
** Thiamin 4 %
** Niacin 20 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 27 %

* 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.