Prep 15 mins
Cook 0 mins
I have not tried this macaroni. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005.You can add tuna or leftover ham and vegetables to make this into a main dish. This says it costs .58 cents per serving.
- 198.44 g elbow macaroni
- 283.49 g condensed cheddar cheese soup, undiluted
- 2 slice process American cheese
- 59.14 ml shredded parmesan cheese
- 59.14 ml milk
- 14.79 ml butter
- Cook macaroni according to package directions.
- Meanwhile, in a large saucepan, combine the soup, cheeses, milk and butter.
- Cook and stir until cheese is melted.
- Drain macaroni; stir into cheese sauce.
I thought this was a little bit salty but otherwise tasty and super easy. It had great creamy texture. I used skim milk and Velveeta slices and added some black pepper to cut the saltiness, which seemed to help. Thanks for the recipe! -Apr 5, 2009. Update: Wanted to add that maybe it was my taste buds the other day or this got better after sitting but I'm enjoying the leftovers more than when I first made it...doesn't seem quite as salty to me now!
Really easy. I put it in the fridge overnight, to take to work next day for lunch, and it stayed creamy and saucy...didn't get starchy as leftover mac and cheese tends to do. I added sliced cooked sausage and it was delicious. Made enough for two big servings. Added 3-9-09...reheated well even two days later. I added a spoonful of texmex cheez whiz and it gave a nice zing.
I have a huge exam today and needed something quick and easy to cook for dinner last night. This was definitely it! It was yummy, too. I added an extra slice of American cheese, and it was perfectt.