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Cheddar Mushroom Macaroni

Total Time

Prep: 10 min. Bake: 30 min.

Makes

6-8 servings

This is my favorite dish to bring to church dinners, and whenever we have a carry-in at work, I'm asked to make it. I discovered the recipe several years ago. The rich creamy taste keeps it on my list of favorites. My husband even loves it cold! -Barbara Williams, Shady Dale, Georgia

Ingredients

  • 4 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 1 can (7 ounces) mushroom stems and pieces, drained
  • 1 medium onion, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 4 cups cooked elbow macaroni
  • 1 garlic clove, minced, optional

Directions

  1. In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired.
  2. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes or until heated through and cheese is melted.

Nutrition Facts

1 each: 527 calories, 40g fat (16g saturated fat), 72mg cholesterol, 850mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 16g protein.

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