Recipe by CORWYNN DARKHOLME
"This a very cheesy recipe, and a good one at that!! Garnish with carrot flowers and fresh mint for an interesting presentation."
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2 (11 ounce) cans
condensed cream of Cheddar cheese soup
1 3/8 cups
ground black pepper
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.
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.
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!
this recipe turned out pretty good...it wasn't all that great as left overs for the next day though...
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..
Easy to make, but I did add some shreaded chedder cheese to the recipe.
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.
This is very easy and good. I did add a cup of grated sharp shredded cheese for a little more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni And Cheese II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 210
** Calories from Fat: 83
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