*UPDATE: I recently made this for family that are vegetarian. It still had all the wonderful flavor.
To make it vegetarian just replace the cream of chicken soup with cream of mushroom!*
This was the first time I’ve ever made this dish and I have to ask myself, “WHY, did it take so long?” Maybe because it is so good that I was afraid I would want to eat the entire 13 x 9 dish!
Yes, it’s that good.
This Macaroni and Cheese recipe has been around in my family for years. It has showed up quite a bit at family gatherings. Maybe that’s why I’ve never actually made it – I have just enjoyed it when someone else makes it!
What is more comforting than Macaroni and Cheese? We loved it as kids and we still love it as adults.
This is my cousin, Sandra’s recipe. She has been making this Macaroni and Cheese for around 30 years. It was passed to her from her dear friend, Jennifer.
My cousin, Sandra, told me that my Aunt Barbara (her mother) taught her years ago how to make macaroni and cheese in the microwave.
She volunteered to help her friend Jennifer prepare her family’s Christmas Eve dinner and they made TWO 13×9 casserole dishes of this Macaroni and Cheese recipe. She was invited to stay and eat since she would otherwise be spending Christmas Eve alone. One bite of this Macaroni and Cheese and she was hooked and understood why 2 pans were cooked – and with ZERO leftovers!!!
Over the years Sandra has shared
this recipe with our extended
family and it has
become a family favorite.
Macaroni and Cheese
Ingredients
- 1 stick Butter
- 1 lb (16 oz) Velveeta
- 1 10.5 oz can Cream of Chicken Soup
- 1 10.5 oz can Cream of Celery Soup
- 1 16 oz Elbow Macaroni, LARGE (This recipe works better with Large Elbow noodles. I used Creamette brand.)
- 1 cup Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees.
- In a medium to large saucepan add butter, Velveeta, and both cans of soup. On low to medium heat, stir occasionally, until Velveeta has melted and everything is incorporated.
- In another large saucepan prepare the Large Elbow Macaroni as directed on box to Al Dente.
- Stir all ingredients together and pour into a 13x9 casserole dish and bake for 20 minutes at 350 degrees.
I had every intention of making this Macaroni and Cheese for Christmas when my mother and step-father were visiting. When we sat down at the table for dinner, I said, “I forgot to make the Macaroni and Cheese”. Duh. Not that we needed an extra dish but I was excited about it.
Then after Christmas Paul and I immediately started packing and working on our to-do list before driving to Florida for a January visit.
We decided to get away for awhile and look at four different walls :). So we rented a few different houses with nice amenities so we could travel Covid-style and still social distance.
While in Florida my sister and her fiance flew down to join us for a long weekend visit. I had brought all the ingredients, and she and I made the Macaroni and Cheese together! And it was an added dish to the wonderful food we cooked together.
This is a great dish to make for a potluck, family reunion, or Holiday. Actually, anytime you’re asked to take a dish, this one will be a hit.
You will more than likely have leftovers and it is delicious even re-heated. We warmed ours up the next night in a saucepan on low to medium. AND we added half a can of Rotel! DELICIOUS!!!
And, it will more than likely be the first dish to disappear!
Dixie
More CHEESY recipes to cook!
Broccoli, Cheese and Rice Soup
