Creamy Mushroom Macaroni & Cheese

A Savory Twist on a Classic

This recipe takes the classic macaroni and cheese and adds a savory depth that sets it apart from the standard boxed version. The addition of cream of mushroom soup introduces an earthiness that pairs beautifully with the sharp bite of Cheddar cheese. It creates a sauce that is incredibly smooth and clings to every curve of the pasta, ensuring that every bite is rich and satisfying.

The mayonnaise might seem like an unusual addition to some, but it is a secret ingredient that provides a subtle tang and ensures the casserole remains moist while baking. It is a quick meal to assemble on a busy night, offering the warmth of a homemade dinner with minimal effort. The result is a bubbling, golden dish that brings everyone to the table.

Yield: 6 servings Prep Time: 15 minutes Cook Time: 25 minutes Temperature: 375°F

• 8 ounces large elbow macaroni
• 8 ounces shredded sharp Cheddar cheese
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1/2 cup mayonnaise
• 1/2 cup milk

Instructions

1. Preheat your oven to 375°F.
2. Cook the elbow macaroni according to the package directions until al dente. Drain well.
3. Lightly grease a 2 1/2-quart baking dish.
4. In the prepared baking dish, combine the cooked macaroni, shredded sharp Cheddar cheese, undiluted cream of mushroom soup, mayonnaise, and milk.
5. Stir the mixture thoroughly until the pasta is evenly coated and the ingredients are well combined.
6. Bake at 375°F for 25 minutes, or until the casserole is bubbly and hot throughout.

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