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Oyster Macaroni and Cheese

Casey M

"A pasta dish with Oysters from a jar that is the only way I do a macaroni and cheese casserole."
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45 m servings 372 cals
Original recipe yields 6 servings

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  1. Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain.
  2. Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese.
  3. Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.

Nutrition Facts

Per Serving: 372 calories; 20.7 g fat; 28.3 g carbohydrates; 18.8 g protein; 77 mg cholesterol; 1113 mg sodium. Full nutrition

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Read all reviews 5
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I did not like this recipe.

I thought this recipe was great. I just made it 4 days ago right after chistmas day. Everyone liked it. It does have a bitter taste, u know, the oysters and chedder cheese together. I can see h...

This tasted bad with the oysters.If you want to make this omit the oysters.Without the oysters it was passable.

I do like oysters and this recipe. I did not use the salt which is optinal anyway. This is another way for us to use oysters which taste so good at this time of year.

Needs doctoring. *Way* too much salt and shredded cheddar.