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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 1/2 cups - elbow macaroni
  • 2 - eggs, beaten
  • 1 1/2 cups - half-and-half
  • 1/2 cups - butter, melted
  • 1/2 cans - cream of mushroom soup
  • 1 1/2 cups - grated sharp cheddar
  • 1 1/2 cups - grated Colby Jack cheese
  • 1 teaspoons - paprika
  • - salt and pepper, to taste
  • Directions:

    Preheat oven to 350 degrees F.

    Bring a large pot of salted water to boil over high heat. Add macaroni and cook, stirring occasionally, until it is almost tender (about 10 to 12 minutes). Drain, rinse with cold water, and set aside.

    In a large bowl, beat eggs with half-and-half, half of the melted butter, and salt and pepper.

    Place half of macaroni into a buttered 2-quart casserole and top with half of cream of mushroom soup and shredded cheese mixture.

    Repeat layers. Pour the milk mixture over the macaroni and cheese.

    Sprinkle remaining cheese and paprika over the macaroni and bake until bubbly and brown, 40 to 45 minutes.

    Serve warm!

    Brief Description

    Cream of mushroom soup with grated cheese, half-and-half and macaroni baked into a creamy side dish.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 1 hour(s) 5 min


    Pastors Wives Network - Lois Evans

    Posted By:


    Posted On:

    December 11, 2018

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