Mac and Cheese
📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A comforting, creamy baked macaroni and cheese casserole (charmingly titled ‘Mac + Chuse’ in the original manuscript) made with sharp Cheddar, cream of mushroom soup, and a touch of mayonnaise. An optional dash of sherry adds a sophisticated depth of flavor to this classic family favorite.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 6 servings |
🔪 Key Equipment
- 2 1/2-quart casserole dish
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 oz. (approx. 2 cups dry) | Elbow Macaroni | cooked |
| 8 oz. | Cheddar Cheese | shredded sharp (or part Swiss) |
| 10 3/4 oz. | Cream of Mushroom Soup | 1 can |
| 1/2 cup | Mayonnaise | None |
| 1/2 cup | Milk | None |
| To taste | Salt and Black Pepper | None |
| 1 dash | Sherry | optional |
Instructions
Preparation
- Preheat your oven to 375°F and grease a 2 1/2-quart casserole dish.
- In a large mixing bowl, combine the 8 oz. cooked elbow macaroni, 8 oz. shredded sharp Cheddar cheese, 10 3/4 oz. cream of mushroom soup, 1/2 cup mayonnaise, and 1/2 cup milk.
- Season with salt and black pepper to taste, and stir in an optional dash of sherry if desired. Mix all ingredients thoroughly until the pasta is evenly coated and the mixture is creamy.
Baking
- Pour the mixture into the prepared 2 1/2-quart casserole dish, smoothing the top with a spatula.
- Bake at 375°F for 25 minutes until the casserole is hot, bubbling around the edges, and the top is lightly golden.
💡 Make-Ahead & Storage: This casserole can be assembled, covered, and refrigerated up to 24 hours before baking. If baking directly from the refrigerator, add 5 to 10 minutes to the baking time to ensure it is heated through.
Original Recipe Scan
