Homestyle Macaroni and Cheese Bake

READY IN: 45mins
Recipe by Eb8876

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.

Ingredients Nutrition


  1. Cut ingredients in half or thirds for less servings.
  2. Boil elbow noodles till done, but still firm.
  3. Drain.
  4. Rinse with warm water to remove excess starch.
  5. Cut processed cheese into chunks.
  6. Pour water in large saucepan and heat till slightly boiling.
  7. Add all processed cheese, stir till almost melted.
  8. Lower heat on cheese sauce to prevent scorching and add mushroom soup.
  9. Stir till fully incorporated.
  10. Remove from heat.
  11. Pour noodles into roasting pan.
  12. Add butter and stir till melted.
  13. Stir in cheese sauce.
  14. Top with shredded cheese and bake at 350F till top is slightly brown.

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