Mac and Cheese – Extra Cheesy Recipe

I started making my mom’s mac and cheese recipe over 2 decades ago. However, I hadn’t made it in a really long time, and I honestly don’t know why.

It’s loaded with real cheddar and topped with the easiest homemade croutons ever.

My kids and grandkids absolutely love it. Even my low-carb dieting husband can’t resist this mac and cheese.

I love that it only requires five ingredients because that means there aren’t too many steps.

I don’t know about you, but I just don’t have the patience for labor-intensive recipes.

Give me an easy to prepare meal any day of the week and I’m as happy as can be.

Tips for Making Mac and Cheese

• Cook your pasta al dente (slightly firm) to keep it from turning too mush when it’s baked in the cheese sauce.
• While the pasta cooks grate the cheese and prep the bread for the croutons.
• You can coat the bottom of your casserole dish with non-stick spray if you like, but it isn’t necessary. The mac and cheese won’t stick.

• Be sure to drain the pasta well so that any extra water doesn’t dilute the cheese sauce.
• Make the cheese sauce in the pasta pot so you have plenty of room to stir it.

The longest part of this recipe is waiting for the water to boil and the pasta to cook.

Thankfully, the sauce for this mac and cheese is super easy to make and won’t have you standing at the stove for what seems like forever.

And, with only a 30-minute bake time, you’ll have this delicious mac and cheese on your table before the savages declare mutiny.

It’s perfect as a side dish with ribs, burgers, and chicken. It’s even hearty enough to be the main attraction.

More Delicious Pasta Recipes

• Greek Pasta Salad – Freaking Easy Recipe
• Pasta Salad
• One Pot Pasta

Mac and Cheese Recipe

Mac and Cheese – Extra Cheesy Recipe

Mac and cheese is a favorite in our family, and this recipe is extra cheesy! 5 cups of cheese and homemade croutons make this a hearty side dish!

15 minPrep Time

30 minCook Time

45 minTotal Time

Yields 8-10

Author:

Rachel Willis

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Ingredients

• 16 ounce box elbow macaroni
• 3- 10 1/2 ounce cans of Campbell's Cheddar Cheese soup
• 5 ounces whole milk (about 1/2 a soup can
• 5 Cups freshly shredded cheddar cheese, divided
• 1/4 teaspoon onion powder
• 2 slices of white bread
• 2 tablespoons of butter

Instructions

1. Preheat oven to 375º
2. Cook macaroni according to package al dente instructions (about 6-7 minutes)
3. While macaroni cooks, butter the bread and cut each slice into 16 pieces; set aside
4. When macaroni is done, drain in colander and leave in sink
5. Return pot to stove and add all three cans of soup, milk, onion powder, and 4 cups of the cheese
6. Heat on low and stir until sauce is combined (cheese will not be melted)
7. Stir in cooked elbow macaroni until well combined
8. Transfer to large casserole dish and top with remaining cup of cheese and buttered bread cubes
9. Bake at 375º for 30 minutes or until hot and bubbly and bread is toasted

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 4272
% Daily Value*


• Total Fat: 220 g 338.46%
• Saturated Fat: 140 g 700%
• Cholesterol: 578 mg 192.67%
• Sodium: 3960 mg 165%
• Potassium: 934 mg 26.69%
• Total Carbohydrate: 386 g %
• Sugar: 25 g
• Protein: 190 g
• Vitamin A: 136.52%
• Calcium: 4361 mg 436.1%
• Iron: 15 mg 83.33%
* Percent Daily Values are based on a 2000 calorie diet.




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