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Creamy Macaroni and Cheese

Traditionally a mac and cheese casserole recipe starts with a white sauce, which can be time consuming. Skip a step with this easy recipe, which gets its rich creaminess from evaporated milk and condensed soup.

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3.5 by 89 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 40 mins 325°F

Creamy Macaroni and Cheese

Directions

  1. Preheat oven to 325 degrees F. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.
  2. In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.
  3. Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.

From the Test Kitchen

Lighten Up:

For a lighter macaroni and cheese, substitute reduced-fat versions of the cheddar cheese and cheese product. Use only 1/8 cup butter, decrease eggs to two, and use fat-free evaporated milk.

Nutrition Facts (Creamy Macaroni and Cheese)

  • Per serving:
  • 635 kcal cal.,
  • 35 g fat
  • (21 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 189 mg chol.,
  • 1207 mg sodium,
  • 54 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (9)

89 Ratings
7 Days Ago
5.0
I am making this dish for a second time for another work potluck. Needless to say, it was a hit the first go round!!
686 Days Ago
2.0
3 stars--my husband LOVED it, I thought it was just OK. It tasted OK, but I thought nothing to write home about. I only used 2 eggs & it set up & came out less creamy than I would have liked. Needs a bit of salt. If I were to make it again, I'd just use 1 egg. It does make a boatload w/1# of macaroni.
98 Days Ago
this is really pretty bad...why all the fake food as ingredients....my advice, find another  recipe
Terrie 422 Days Ago
i can't imagine putting eggs in mac and cheese so my question is this: Has anyone tried this recipe and left out the eggs? If so, did it taste okay? Thanks.
Mitzi Maniscalco 796 Days Ago
Just put it in the oven,looks good.
Mitzi Maniscalco 796 Days Ago
Just put it in the oven,looks good.
Mitzi Maniscalco 796 Days Ago
Just put it in the oven looks good.
Carolyn Stapleton Houtz 1246 Days Ago
Horrible. There is nothing creamy about this mac and cheese. It looked creamy when I put it in the oven, but the first bite tasted like eggs. Who puts eggs in Mac and Cheese.

Very disappointed and it makes a ton. I have a hard time believing this was "from the test kitchen" and they called it creamy.
Monique 1252 Days Ago
Delicious!!! This is my first time making it but I make a lot of different versions of macaroni & cheese. This is on the top of the list! I would tell you how my family enjoyed it (because I know they will) but they haven't tasted it yet... I guess I will save them some!! lol

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