“This a very cheesy recipe, and a good one at that!! Garnish with carrot flowers and fresh mint for an interesting presentation.” - by CORWYNN DARKHOLME
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Cook pasta in a large pot of boiling, salted water until al dente. Drain.
- 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.
- Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.
Nutrition
Amount Per Serving (8 total)
- Calories
- 210 cal
- 11%
- Fat
- 9.2 g
- 14%
- Carbs
- 24.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"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 use..." See mored 1 lb. of large macaroni. I used three cans of soup and almost 2 cups of milk since my husband said it wasn't cream enough after a test run. Since other reviews said that the flavor wasn't strong enough, I grated a block of extra sharp cheddar cheese and used about 3/4 of it in the sauce and sprinkled the rest on top. I also used 2 T. of spicy brown mustard instead of regular. You'll need to make extra crumb topping if you make this much. It turned out really well and there were NO leftovers and several requests for the recipe."
I'm nuts too...
"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 everything..." See more on hand to whip this up quick. I liked the bread crumb topping & I will double it next time. Thanks Corwynn- 2 for 2!"
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