“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.” - by Muffin Mom N Garlic Girl
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- 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.
- Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 447 cal
- 22%
- Fat
- 22.4 g
- 35%
- Carbs
- 43.2 g
- 14%
Based on a 2,000 calorie diet
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Reviews (110)
Rate This Recipe
"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 of us w..." See moreill be eating it for several days! Thank you for sharing this recipe. My husband is AF retired but the Navy serves really good food! Thank you also for serving in the armed forces. You are special people."
Sarah Jo
"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 chedda..." See morer cheese. (It gives it more of a flavor like the macaroni and cheese that Mom made for me when I was a kid with gov'ment cheese.) I don't normally keep saltines on hand so I used crushed Ritz crackers. I didn't get to try this but my husband and boys seemed to like it so much that nothing remains. I served this with leftover bacon wrapped meatloaf and a fresh green salad."
kt jean
"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 velveeta ..." See moreand 8oz sharp shredded cheddar just because I love the flavor. Topped it with panko crumbs mixed in melted butter. Difinately the best baked mac n cheese I've found."
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