33 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 11
  • 3 Rating Star 4
  • 1 Rating Star 3
  • 2 Rating Star 1

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Cook pasta in a large pot of boiling, salted water until al dente. Drain.

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  • 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.

Nutrition Facts

210.08 calories; 7.71 g protein; 24.88 g carbohydrates; 9.2 g fat; 25.11 mg cholesterol; 623.38 mg sodium. Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

07/07/2008
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.
(36)

Most helpful critical review

11/21/2013
Awful. The canned soup is not a good sub. Will not make this again.
(2)
33 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 11
  • 3 Rating Star 4
  • 1 Rating Star 3
  • 2 Rating Star 1
07/07/2008
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.
(36)
01/09/2004
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!
(21)
02/16/2006
this recipe turned out pretty good...it wasn't all that great as left overs for the next day though...
(17)
01/09/2004
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.
(16)
07/14/2003
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..
(16)
07/14/2005
Easy to make but I did add some shreaded chedder cheese to the recipe.
(14)
04/15/2005
This is very easy and good. I did add a cup of grated sharp shredded cheese for a little more flavor.
(12)
10/04/2010
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.
(12)
03/06/2006
I sometimes make a mac'n cheese using the cheddar soup as well but I like this one better. The one thing I will still do however is use cheddar flavored fried onions on top.
(11)