Creamy Mushroom Macaroni

I liked this. In my younger years, I would have LOVED this! But I now think – as written (which is how I made it) – too much processed cheese. But! Some is needed to keep the creamy cheesy texture and prevent clumping. This is a secret to any good Mac and Cheese! Next time, will cut the processed cheese in half (or 1/3) and use a mixture cheddar and/or Colby or Monterey Jack. I also think this could be elevated but some sautéd mushrooms, onions or roasted red peppers or pimentos? Because my husband just made breadcrumbs, I did top this with it and made sure it baked on the top rack to slightly brown. Good touch! I would absolutely recommend this recipe to any new cook wanting to make a homemade M&C and/or any veteran – this recipe is an awesome base for experimentation!! I know I plan to keep and use again! Thank you!!

I used mozzarella cheese and I think on my second time I would use a sharper white cheese. I would like some more seasoning myself like garlic. Overall a very simple recipe and a good quick one to make a big meal!

I have made our family mac and cheese this way forever. I don’t use the cheese indicated above, I use colby longhorn and cheddar cheese freshly sliced or shredded in a bag. I also use evaporated milk, add a can of cream of celery soup and a can of cheddar cheese soup. If you can find the Campbell’s garlic mushroom soup, it takes this recipe to another level of YUM!!

This was really good. I didn’t have Velveeta but did have Cheez Whiz in the jar and decided to give it a try. I can hardly wait to get Velveeta and give it a try.

didn’t care for it

To prevent crumbliness, add 1 egg or 2tbs flaxseeds and reserve 1/4 cup of noodle water.

I found this by googling elbow macaroni and cream of mushroom. It is really good. I used sharp cheddar and added a can of mushrooms and lots of black pepper. Yum.

Quick and easy and very creamy! I didn’t have “processed cheese” so I threw whatever shredded cheese I had left (probably about 2 cups) plus a little extra milk (half a cup instead of 1/3 c.) to make up for the moisture lost from the processed cheese. I also threw in some pre cooked chicken chunks to make it a dinner dish. The boys (all four) loved it. Will definitely make again! 🙂 Oh, and I didn’t end up using all 16 oz of cooked pasta though. I was adding it a little at a time and kept about 1 1/2 c. of cooked pasta out just because I like it extra saucy! 🙂

Great and easy recipe to make. The only thing I found it that it was dry so next time I will add 1 cup of milk which should solve that issue. The one thing I changed was that I used Pepper Jack cheese and it gave it a nice, slightly sharp taste that was wonderful. I made this for a senior luncheon and everyone loved it.

I liked the fact that it was easy to make. But…it was not good. I honestly did not like the flavor.

This is a great base recipe. I used higher quality cheese and loved it. You can also add al dente broccoli or other vegetables. The cream of mushroom soup adds creaminess without all the fat.

Very good! I added garlic and some diced red peppers I needed to get rid of. My only beef is that the cheese needed to be a little more creamy and a little less thick. But it was yummy!

I used Cream of Chicken soup instead of Cream of Mushroom. This was great!!! My dad said that this was even good cold!!! LOVED IT!!!

The absolute best macaroni ever. This was my first time making macaroni besides out of a box. My family loved the recipe and was very delighted to have second servings. Thanks for the excellent recipe!

I thought this was an AWESOME way to have Mac and cheese without it being the same ol’ same ol’. Great to mixing it up!

kinda bland tasting..and still has that processed canned soup taste…i tried adding some more garlic/salt/pepper/crushed red paper/cayenne to help the flavor..

I loved that this was so simple to make, and my family loved it! I used shredded sharp cheddar cheese when I made this, by mistake, but it turned out great. I will try using processed cheese next time. Thanks for the recipe!

We LOVE this recipe, the changes that I made this time were to use the Cream of Mushroom with roasted garlic, I only used 3/4 lb of Velveeta and I added a little bit of seasoned salt and pepper. Next time I am going to use about 1/2 lb of Velveeta, a cup of motz cheese. I can’t wait. Super Easy and very inexpensive. Thank you for a wonderful recipe and what will now be a regular in our house.

I tried to talk myself into liking this macaroni, but it just didn’t happen for me. We love mushrooms in this house, and I add them to practically everything. However, this recipe might be better with a different kind of cheese — but as is, it tastes like processed cheese food with mushrooms. It was not very good at all. The leftovers dried out, and nobody ate them, and there was quite a bit leftover, as no one ate it to begin with. I might try it again, with a different, more grown-up tasting, kind of cheese.

I tried this recipe and it’s very good. We added some seasoning salt, salt and pepper and dill weed to it and it makes it taste even better.

This was good, like another reviewer I added fresh mushrooms. I do think I would like it better without the cheese.