Simple Mac and Cheese

I use aged cheddar and add diced Black Forest ham (cut fresh from the deli). Adds a lot of flavor! I also purée the mushroom soup and added more milk and cheese. The recipe is a good start but needed some help!

Well it’s good but there’s something missing. My sister used to make mac & cheese similar to this but I never could recreate it. This one is very close, it’s creamy and simple to make with the same ingredients. Bottom line is it gets the job done but needs something.

I followed other comment suggestions -doubled cheese and added garlic & paprika, baked at 350 for 40 min. So much easier than making an roux. I also added ham left over from Easter dinner for a one-pot meal (served with salad on the side). Definitely a keeper for my family of 7!

I love this recipe! It is super easy and open to many alterations. I used Campbell’s Cream of Celery Soup since it was all I had. My 9 yr. old LOVED it!! Thank goodness for simple recipes.

I like the recipe and I followed it exactly. It just was not flavorful enough. So the next time I make it I’ll have to make substitutions.

My mother made this quite often while I was growing up, and she used white American cheese. I couldn’t remember the measurements, and I’m glad I found this. I also don’t bake it, just serve it right out of the pot. I used a little more than 3/4 can if milk, 5c of cooked pasta, and cheese to taste. Swiss is pretty good.

It seemed pretty average. Short on flavor.

I add chorizo and i use cream soup powder. It taste good. I don’t need to add seasoning.

Great recipe and easy. After reading other reviews I did the following. I used 2 cups of shell macaroni. I also added more shredded sharp cheddar cheese (1 cup). Instead of the mushroom soup I used condensed fiesta nacho cheese soup. I also chopped up about a half of a cup of onion. In addition to that a also blended in a can of fiesta nacho cheese dip sauce. My son said this was the best Mac and cheese ever. Just enough spices to give it a kick and oh so cheesy. It was w real winner.

I added 3x the amount of cheese and some broccoli. Turned out pretty yummy for some quick Mac and cheese 🙂

My family liked this. I used 2 cups of cheese and 1/2 cup more milk plus some seasoning. The only mistake I made was to overcook the pasta so it was a little mushy. I will make this again.

This recipe is fantastic! It’s easy to remember and tastes good too! For mine, I doubled the amount of cheese to make it thicker, I used 1.75 cups fresh grated parmesan and mozzerella with 1.25 cups colby jack. I also used cream of chicken soup instead of mushroom, because that’s what I had. And I tripled the cheese sauce, doubled the noodles. So, I used 3 cans of soup, 3 can-fulls of milk, and 3 cups of mixed cheeses I had on hand, and 1 pound of macaroni noodles. It came out perfect and creamy, my husband (who’s a restaurant cook) loved it, my 15 month old who doesn’t usually like ANY mac n cheese loved it, and my niece who’s a mac n cheese expert loved it!! It’s a great recipe, but it also has room for people to give it their own spin on it. I think it had plenty of flavor, wasn’t bland at all. I’ve already got it memorized! No more searching for a mac n cheese recipe for me, this is it! Thank you so much for posting! This was EXACTLY what I was looking for!!

Overall it was really good but the mushroom soup turned us off a bit so next time will try either cream of chicken/celery or condensed cheddar cheese soup, as another reviewer suggested. I love how easy this was. We had tried another version once that was way too much trouble. This recipe is just so simple it is worth playing around with it until we find the right ingredients for us to make it work 100% for our family. 🙂

This recipe came out very bland. It definitely needed some salt and pepper and maybe some other spices! I also was not a fan of the chunks of mushroom in it so next time I will try cream of cheddar soup instead!

This recipe makes a great base to about a million different casserole options. Throw in extra cheese, some ground beef, and freshly sauteed mushrooms and call it a day. 🙂

I added an additional 1/2 C. of shredded cheddar and some onion. Topped w/ french fried onions .. and it was still gross.

Great recipe…. with a few added spices it was a great family lunch.

I didn’t have time to bake this, so I halved the milk and soup. Added a teaspoon of flour to thicken it, and added 1/4 cup more of cheese. It was very good and quick! Next time I will try to strain the mushroom chunks out for the kids. But it was so simple and good!

Good call on using mushroom soup, I wouldn’t have thought of that and it makes the sauce nice and thick. Only thing I would suggest is using more cheese for better flavor, as it was SLIGHTLY bland next to the usual mac and cheese I’m used to. I added crushed croutans on top in addition, which made it DELICIOUS! It gives it extra crunch and finishes off with a mild spice.

this is so gooood mmmmm..!!!! i luvvvvv it!!

Needs a lot more cheese. Not much flavor to it as posted.