Macaroni And Cheese II

Macaroni And Cheese II


"This a very cheesy recipe, and a good one at that!! Garnish with carrot flowers and fresh mint for an interesting presentation."


servings 210 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Cook pasta in a large pot of boiling, salted water until al dente. Drain.
  2. In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.
  3. Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.
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  1. 32 Ratings


I usually hate it when someone rates something 5 stars and then procedes to tell you the tons of changes they made, but here goes: I made this for a 4th of July gathering and made a few changes....

I was attracted to this recipe because it doesn't call for eggs (baby is allergic) and I'm not at all sorry that i opted to go with this one. Not only was it tinker toys to make, but I had ever...

this recipe turned out pretty wasn't all that great as left overs for the next day though...

Really easy recipe, but didn't have a strong enough cheese flavor for my family. I'll add some sharp cheddar to the leftovers, maybe that will be enough. Also needed some salt. Very bland to the...

This receipe is excellent, my son loved it, for his cooking class in high school he took it and they all tried it , so its well recommended..

Easy to make, but I did add some shreaded chedder cheese to the recipe.

It was just two kids and myself this evening and I was originally looking for a stove-top mac and cheese (without Velveeta) to quickly throw together when I came across this recipe. This is very...

This is very easy and good. I did add a cup of grated sharp shredded cheese for a little more flavor.

I sometimes make a mac'n cheese using the cheddar soup as well, but I like this one better. The one thing I will still do, however, is use cheddar flavored fried onions on top.