Total Time
45mins
Prep 15 mins
Cook 30 mins

Mac and Cheese has always been one of our comfort foods, and I found the recipe in Country Woman Magazine this month. I made it and found it to be wonderful!!! It was quickly eaten by the family, with no leftovers to be found. I did add an extra 1/4 cup of milk and stirred the mac and cheese once while in the oven about 15 minutes in, to help the melted cheese to be more evenly distributed.

Ingredients Nutrition

  • 14 ounces uncooked elbow macaroni
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 14 cups milk
  • 1 tablespoon minced chives
  • 12 teaspoon ground mustard
  • 12 teaspoon hot pepper sauce
  • 6 ounces cubed 1/2 inch cheddar cheese
  • 2 tablespoons dry breadcrumbs
  • 1 tablespoon melted butter

Directions

  1. Cook macaroni according to package directions,drain.
  2. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
  3. Stir in macaroni and cheese.
  4. Spoon into a greased shallow 2-quart baking dish.
  5. Bake in oven at 400 degrees for 30 minutes.
  6. After 15 minutes bake time, I stirred the macaroni and cheese, and topped it off with the bread crumbs, cooking for the remaining 15 minutes.

Reviews

(2)
Most Helpful

I found this recipe in Taste of Home 2010 Award Winning Recipes. DELICIOUS! I added some feta cheese to the cheddar because I didn't have gouda, and I really enjoyed it. YUM! Thanks for posting this recipe!

AmyZoe July 03, 2011

This was comfort food at its easiest. Wonderful taste and texture. I followed the recipe exactly, but used shredded cheese. I will be trying it with different cheeses. Thanks for posting Stitcher. Made for PAC Spring '09.

ElaineAnn April 19, 2009

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