Baked Macaroni Recipe

Name: Baked Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 1/2 lb elbow macaroni; 2 each celery stalks; 1/2 lb velvetta cheese; 6 slice american cheese; 3 can cream of mushroom soup; 3 can milk; 8 oz sliced mushrooms; 1 each chopped onion; 1 to taste Parsley (fresh); 1 to taste pepper; 1 to taste paprika

Servings: persons

1 1/2 lb elbow macaroni
2 each celery stalks
1/2 lb velvetta cheese
6 slice american cheese
3 can cream of mushroom soup
3 can milk
8 oz sliced mushrooms
1 each chopped onion
1 to taste Parsley (fresh)
1 to taste pepper
1 to taste paprika

1
in large skillet add onion with half can of milk, celery, parsley & pepper
2
add velvetta and melt on stove
3
then add american and melt
4
mix in soup, remaining milk, and mushrooms and melt.
5
boil macaroni for 5 min then remove and drain
6
in large baking pan mix sauce and noodles
7
(sliver extra cheese of desired)
8
top with lite paprika and parsley
9
cover and bake for 45 @ 350

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb elbow macaroni, 2 each celery stalks, 1/2 lb velvetta cheese, 6 slice american cheese, and more.

Yes, Baked Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Macaroni

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