Recipe by Eb
I like this recipe because it's a great side dish for fried chicken, chops or meatloaf. I got the cream of mushroom soup idea from my grandmother who faithfully added it to boxed macaroni and cheese. I just decided to take it to another level!
Top Review by Max Thames
Well, I thought I had tried them all. However this one has them all beat hands down. The problem with mac n cheese recipes, is that people usually think the putting many kinds of cheese in a the recipe, somehow makes it the best. Problem with that philosophy, is that after a while, the dish becomes overly rich. This dish, uses a lot of Velveeta and cheddar, but the mushroom soup, makes it different, but no one will know ever know that you've got it in there, even the mushroom haters. I know now that I will never need another recipe for my favorite comfort food. What I need is about 3 or 4 more stars so I could give this eight stars. Try it and I think you'll agree.
- 1 (2 1/2 lb) package elbow macaroni
- 3 tablespoons butter
- 2 (10 ounce) cans condensed cream of mushroom soup
- 1 (2 lb) package processed cheese (I prefer Velveeta)
- 2 (16 ounce) packagesshredded sharp cheddar cheese
- 2 cups water
Directions See How It's Made
- Cut ingredients in half or thirds for less servings.
- Boil elbow noodles till done, but still firm.
- Rinse with warm water to remove excess starch.
- Cut processed cheese into chunks.
- Pour water in large saucepan and heat till slightly boiling.
- Add all processed cheese, stir till almost melted.
- Lower heat on cheese sauce to prevent scorching and add mushroom soup.
- Stir till fully incorporated.
- Remove from heat.
- Pour noodles into roasting pan.
- Add butter and stir till melted.
- Stir in cheese sauce.
- Top with shredded cheese and bake at 350F till top is slightly brown.