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Cheddar Mushroom Macaroni

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
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 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


  • 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.
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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Average Rating:
  • dicentra01
    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!

  • slug9000
    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.

  • langang
    Oct 31, 2011

    No comment left

  • Lorelei6200
    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!