This creamy, cheesy macaroni dish is comfort food at its finest. With tender pasta, a blend of soups, sharp cheddar, and a hint of mayonnaise, it’s perfect for weeknight dinners or potlucks. Quick to assemble and baked to bubbly perfection, this mac and cheese will please the whole family.
Macaroni Cheese Ingredients
- 8 oz elbow macaroni (about 2 cups)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of celery soup
- 1 small jar (4 oz) pimentos, drained
- 1 lb sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 1/4 cup chopped onion
How to Make Macaroni Cheese
- Preheat the oven to 300°F (150°C).
- Cook macaroni according to package directions; drain and set aside.
- Grate the cheese, reserving about 1/2 cup to sprinkle on top later.
- In a large bowl, mix together the mushroom soup, celery soup, mayonnaise, milk, and chopped onions.
- Add the cooked macaroni, shredded cheese (except the reserved portion), and pimentos. Stir until well combined.
- Pour the mixture into a greased 2-quart casserole dish. Bake for 25–30 minutes.
- Remove from oven, sprinkle the reserved cheese on top, and return to the oven for a few minutes until the cheese melts and becomes bubbly.
Serving Tip
Serve warm as a main dish or a hearty side. Add a sprinkle of paprika or breadcrumbs on top for extra texture and flavor.
