Recipe courtesy of Cory Hardrict
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 8 to 10 servings
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 8 to 10 servings
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1 stick (8 tablespoons) salted butter
4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz
- Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
- Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
- While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
- Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
- Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Cory Hardrict
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Debbie Tortorigi {G.R.I.T.S}
5k followers
I have a serious love affair with all things dairy. Particularly cheese. (yeah I know) I'd been craving a great home made macaroni and cheese (we don't use blue box powder here) and found this gem in a box of recipes and old cookbooks I'd bought a few years ago in an estate auction
I have a serious love affair with all things dairy. Particularly cheese. (yeah I know) I'd been craving a great home made macaroni and cheese (we don't use blue box powder here) and found this gem in a box of recipes and old cookbooks I'd bought a few years ago in an estate auction
1 8 oz package Elbow macaroni
1 cup Cheddar cheese, sharp
1 cup White cheddar cheese
More information
A recipe for Vivica Fox's Marvelous Macaroni made with elbow macaroni, cream of mushroom soup, milk, cheddar cheese, pepper & Accent salt, eggs
Find this Pin and more on Yummy by Terri Wanzer.
INGREDIENTS
- 2 cans (10.75 oz) Campbells Cream of Mushroom Soup
- 2 cups 2% Milk
- 1 lb Shredded Cheddar Cheese
- 1/2 cup American Cheese
- 1/4 cup Parmesan Cheese
- 1 lb Elbow Macaroni Noodles ; cooked and drained
- 1 cup Shredded Cheddar Cheese
INSTRUCTIONS
Preheat oven to 350 degrees F.
Coat 13 x 9 inch baking dish with cooking spray.
In a large pot, over medium heat, mix soup, milk, 1 lb cheddar cheese, American cheese, and Parmesan together, stirring until cheeses melt.
Remove pot from heat; stir in macaroni. Pour into baking dish. Sprinkle remaining 1 cup cheddar cheese over top.
Bake 30 minutes or until mixture is bubbly and cheese is golden brown.
NOTES
Twist it up - try Cream of Chicken. Add some color with fine diced red peppers or roasted peppers, fresh diced portabella mushrooms...
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
Serving Size: 1 Serving (138g) | ||
Recipe Makes: 12 Servings | ||
Calories: 401 | ||
Calories from Fat: 188 (47%) | ||
Amt Per Serving | % DV | |
Total Fat 20.9g | 28 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 64.6mg | 20 % | |
Sodium 424.5mg | 15 % | |
Potassium 211mg | 6 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 29.8g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
About Our Nutrition Facts
Calories per serving: 401
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.