Cheddar Mushroom Macaroni Recipe

4.5 3 4
Cheddar Mushroom Macaroni Recipe
Cheddar Mushroom Macaroni Recipe photo by Taste of Home
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Cheddar Mushroom Macaroni Recipe

Read Reviews
4.5 3 4
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 4 cups (16 ounces) 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

In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. 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. Yield: 6-8 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Cheddar Mushroom Macaroni in Reminisce May/June 2002, p48

Nutritional Facts

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

  • 4 cups (16 ounces) 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
  1. In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. 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. Yield: 6-8 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Cheddar Mushroom Macaroni in Reminisce May/June 2002, p48

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Reviews forCheddar Mushroom Macaroni

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Tracy User ID: 9299970 77612
Reviewed Nov. 25, 2012

"Barbara..this is the BEST. I cut it out of a magazine submitted by you years ago. I have made it for every party I throw here...LOVE IT.. My family and friends can't get enough of it. I do add extra mushrooms 3 cans. So happy you shared this. Oh and it is good cold too!"

MY REVIEW
slug9000 User ID: 3827284 34866
Reviewed May. 11, 2012

"This wasn't bad, but it wasn't great, either. I prefer a macaroni and cheese with smooth cheese, and this isn't one of those recipes. The mushrooms were a nice touch, though."

MY REVIEW
Lorelei6200 User ID: 5727884 60595
Reviewed Dec. 28, 2010

"This is the best Macaroni and Cheese dish I have ever tasted. I did lighten it a little with no fat mayonaise and reduced fat cheese. And I added a little bread crumbs to it. Everyone that I've made this for loves it!"

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