Name: Soupier Mac and Cheese recipe
Ingredients: 3 cups elbow macaroni;1 (10.75 ounce) can cream of mushroom soup;2 cups shredded Cheddar cheese, divided;½ cup milk;½ teaspoon prepared mustard;1 pinch ground black pepper;1 cup French-fried onions

All Recipes Main Dish Recipes Pasta Macaroni and Cheese Recipes

Ingredients

3 cups elbow macaroni 1 (10.75 ounce) can cream of mushroom soup 2 cups shredded Cheddar cheese, divided ½ cup milk ½ teaspoon prepared mustard 1 pinch ground black pepper 1 cup French-fried onions

Nutrition Info

961 calories carbohydrate: 90.3 g cholesterol: 61.8 mg fat: 53 g fiber: 2.6 g protein: 26.6 g saturatedFat: 21.6 g servingSize: - sodium: 1347.3 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes, drain.
Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl, add macaroni and stir to coat. Pour macaroni mixture into a baking dish.
Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.

Recipe Yield

4 servings

Recipe Note

My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so.

Alternatives to this recipe

Soupier Mac and Cheese