Cheezy Macaroni Recipe

Name: Cheezy Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. box elbow macaroni (Buitoni #35); 2 c. milk; 2 or 3 eggs; 1 can Campbell's Cheddar cheese soup; 16 or 20 slices American cheese; 1 pt. Ricotta; 1 block Cracker Barrel sharp or extra sharp cheese; 1 stick butter or margarine; 2 Tbsp. paprika; 1/2 c. vegetable oil

Servings: persons

16 oz. box elbow macaroni (Buitoni #35)
2 c. milk
2 or 3 eggs
1 can Campbell's Cheddar cheese soup
16 or 20 slices American cheese
1 pt. Ricotta
1 block Cracker Barrel sharp or extra sharp cheese
1 stick butter or margarine
2 Tbsp. paprika
1/2 c. vegetable oil

1
Add oil to 5-quarts boiling water.
2
Stir in macaroni.
3
Melt 1 stick of butter or margarine in double boiler.
4
Add Cheddar cheese soup, 8 to 10 slices of American cheese and 1/2 block Cheddar cheese (stir into a fondue).
5
Rinse cooked macaroni in cold water. Pour into well oiled aluminum wrapped pan.
6
Stir in beaten eggs, milk and fondue mix.
7
Fold in Ricotta, shred rest of American cheese and remaining Cracker Barrel sharp cheese into top of macaroni.
8
Garnish with paprika.
9
Bake until bubbles, 30 minutes in 350u00b0 oven.

2788

kcal

Calories

239

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 16 oz. box elbow macaroni (Buitoni #35), 2 c. milk, 2 or 3 eggs, 1 can Campbell's Cheddar cheese soup, and more.

Yes, Cheezy 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.

Cheezy Macaroni

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