Easy Pleasy Mac N Cheesy -  US Navy Style

Easy Pleasy Mac N Cheesy - US Navy Style

Muffin Mom N Garlic Girl 197

"I deployed with the U.S. Navy on the USS Enterprise, and it was there I had the best mac and cheese of my life. I've spent a number of years trying new recipes to produce the mild, thick and creamy version we were served. After numerous attempts and fails I came up with this. It's so simple and just like we got weekly while we were haze grey and underway."


1 h 5 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1207 mg
  • 48%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
  3. Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.
  • profile image

Your rating



  1. 210 Ratings


I made this for dinner tonight and we thought it to be the best mac and cheese we have ever had. It was very moist and flavorful. I found it to be a recipe that will serve more than 6. The two o...

This was great to pull together for a last minute clean out the fridge and fill in the gaps dinner. I used whole wheat elbow macaroni, reduced fat sour cream and half Velveeta and half shredded ...

Very good! I decided to make this last night, but I forgot to get the condensed cheddar cheese soup so I used crm chicken soup instead. I also put in some chopped grilled chicken. I used 4oz vel...

This is the creamiest mac and cheese recipe I’ve ever made, was a big hit with my family. I doubled the recipe and baked in 10X15 casserole dish. I used 2% Velveeta cheese, light sour cream and ...

This was gobbled up right away!! Creamy and cheesy just as macaroni and cheese should be! Added a dash of garlic powder and a dash of cayenne pepper! Those spices were the perfect touch that mad...

Made exactly as written and enjoyed the nice creamy delicious results. I might change using Ritz (buttery style crackers) instead of the saltines but otherwise nothing else needs to be changed. ...

Hands down thee creamiest and more decadent baked macaroni and cheese ever. I had never thought to use cheese soup or sour cream. Thank you so much for posting this recipe. And thank you so m...

I threw in a can of Tuna drained well. It was to die for Thanks.

I made this tonight and it was so delicious! I have been looking for a baked Mac N Cheese dish for a while now and they have all fallen short. This one is a keeper for sure!