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Creamy Baked Macaroni

 Creamy Baked Macaroni
This old-fashioned macaroni casserole gets a different twist, thanks to Gouda cheese. It bakes up nice and creamy with just a hint of zip from the hot sauce. It's comfort food at its yummiest.
4-6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1-2/3 cups uncooked elbow macaroni
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 tablespoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 cups (6 ounces) Gouda or cheddar cheese (1/2-inch cubes)
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  • Cook macaroni according to package directions; drain. In a large
  • bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
  • Stir in macaroni and cheese.
  • Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs
  • and butter; sprinkle over the top. Bake, uncovered, at 400° for
  • 25-30 minutes or until heated through and bubbly. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 272 calories, 15 g fat (8 g saturated fat), 47 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 1 g fiber, 13 g protein.

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Creamy Baked Macaroni (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.