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Creamy Baked Macaroni Recipe
Creamy Baked Macaroni Recipe photo by Taste of Home

Creamy Baked Macaroni Recipe

Read Reviews (19)
4.69 19
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Creamy Baked Macaroni in Country Woman January/February 2005, p31

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.

Reviews for Creamy Baked Macaroni(19)

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 25, 2013

Will substitute crm of mushroom and try with cheddar next time

MY REVIEW
Reviewed Jul. 27, 2013

I have been on a search to find a homemade macaroni recipe that doesn't have Velveeta in the ingredients list. This recipe was quite yummy. I ended up doubling this recipe, used a family size can of cream of chicken soup, and used brown rice pasta. My fiancee is raving about this dish, whereas I'm still a little undecided. I'm sure it would have been better with regular wheat pasta, but that's the downside to being gluten intolerant. I will go ahead and keep this recipe as one of my top macaroni and cheese recipes unless I find something to top it.

MY REVIEW
Reviewed Apr. 14, 2013

We loved the recipe, of course I tweaked it to suit our taste. I left off the breadcrumbs and butter and added extra milk and some sour cream to the extra 1/3 cup pasta. I also added some smoked pepper jack to the top.yummy!!!

MY REVIEW
Reviewed May. 31, 2011

This is a great dish my whole family loves. I share it a lot at cook outs and I double the batch but there's never left overs! Friends always ask for the recipe. The other thing I love about this recipe is it's half the calories of similar recipes!

MY REVIEW
Reviewed Mar. 13, 2011

this passed the test of the kids and most of all the hubby!

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