I got this recipe for macaroni and cheese several years ago from the Gabby Gourmet. He use to do cooking segments on the local KUTV 2 Noon News. I grew up watching up on the noon new all the time. Summer was when I got to watch him the most.
Since seeing this recipe, this is the go-to mac and cheese recipe in my house. You can always leave out the ham and mushrooms and just use it as a side dish. I think it tastes best when you use sharp cheddar cheese, but most of the time I only have mild cheddar in the house. So any cheddar works fine. The sauce is just too easy and tastes amazing.
Also, today I got to go film a segment for a contest that I entered. Hopefully, I can give more details soon.
Deluxe Macaroni and Cheese
Ingredients
- 1 (12 oz) package elbow macaroni cooked and well drained, according to the package
- 2 (10¾ oz) cans of cream of mushroom soup
- 7 cups of shredded sharp cheddar cheese or any other cheddar, divided
- 1 ½ cup diced cooked ham
- 1 lb. fresh mushrooms, sliced and sauteed in butter or oli oil until tender (I leave this out most of the time because no one likes it except me)
Instructions
- Preheat oven to 350 degrees.
- Combine soup and 6 cups of cheese in a saucepan. Heat this mixture until smooth and cheese is melted.
- In a 9×13 sprayed dish, layer half of cooked macaroni and the half of cheese sauce. Sprinkle with all of ham and sauteed mushrooms.
- Top with the remaining macaroni and followed by the remaining cheese sauce.
- Sprinkle with the remaining 1 cup cheese. Bake uncovered at 350 degrees for 25 minutes or until bubbly. Serves 8.
Original photo from post. Photo above was updated in Mach 2013.
LOVE THIS RECIPE! I’ve made it twice this month! And the ham and mushrooms are the BEST PART!! I will make this one a lot.
I made your recipe for mac and cheese after some very dry homemade supposedly great recipes. My family wants a moist mac and cheese and would cry for the box after I spent so much time making a scratch recipe. Well I am here to say they loved this one and the cheese taste came through so nicely! Less than 24hrs later there is none left out of the big 13×9 inch pan! Thank you for a wonderful recipe and I posted your recipe and link on my blog!
Made this recipe today and it was easy and oh so yummy. Thanks for sharing!
My husband made this for a side for dinner last night. He left out the mushrooms and ham cause our kids probably wouldn’t have liked it either! BUt next time! He used 1 can cream mush and 1 can cheddar cheese soup! Yummy. My mom said she’d like to have this as her last meal cause then she could eat all of it and not worry about the calories. It was so yummy. Thank you for sharing it with our family!
I know what I’m making for dinner tomorrow!