My Mom’s Mac & Cheese – it isn’t famous but it SO should be! Shredded cheddar cheese, cream of mushroom soup, pimento (stay with me here), macaroni, and topped with Ritz crackers. It’s amazingly delicious and will become your new favorite “fancy” mac & cheese.
I have a love/hate relationship with mac & cheese. For instance, I hate the nasty powdered, boxed mac & cheese (refer back to the MANY times I’ve admitted to being a food snob). I love home-cooked, “real” cheese, baked mac & cheese. My children do NOT see eye to eye with me on this. They’d eat the boxed mac & cheese every night if I let them. And I’m appreciative of those little boxes because I know, without a doubt, my picky daughter will ALWAYS eat it.
But we aren’t talking about boxed mac & cheese in this post. We’re talking about the real deal. The mac & cheese you save for Thanksgiving for some reason and could literally eat the entire pan on Thanksgiving day. That’s my Mom’s Mac & Cheese.
How to make Mom’s Mac & Cheese:
- Cook 8 oz of macaroni in a large pot of boiling water.
- Preheat the oven to 300 degrees.
- While the pasta is cooking, shred 1 lb of sharp cheddar cheese and add it to a large bowl. Add one can of cream of mushroom soup, 1 cup of mayonnaise, and 5-7 oz of pimentos(you can omit these if you don’t like them but they really do make a difference).
- When the pasta is done, add it to the bowl as well and stir everything together.
- Pour into a casserole dish.
- Cover the top with crushed Ritz crackers and dot with small amounts of butter.
- Cook for 30 minutes or until mac & cheese is bubbly.
Mom's Mac & Cheese
Mom's Mac & Cheese isn't famous (yet) but it SO should be! Shredded cheddar cheese, cream of mushroom soup, pimentos, and topped with Ritz crackers. It's just so delicious!Ingredients
- 8 oz macaroni
- 1/2 lb shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 5-7 oz pimentos
- 1 sleeve of crushed Ritz crackers
- 2 tbsp butter, cut into pieces
Instructions
- Heat up a large pot of water for the macaroni and cook according to the instructions on the box.
- Preheat the oven to 300 degrees.
- In a large bowl, mix together the cheese, cream of mushroom soup, mayonnaise and pimentos. When the pasta is done, add it to the bowl and mix everything together.
- Pour into a casserole dish. Top with crushed Ritz crackers and dot with small amounts of butter.
- Bake for 30 minutes or until casserole is bubbly.
Tried this recipe?Let us know how it was!
I got this recipe from a wonderful older lady who became like my second mother. I lost it along the way and am so glad to have found it. It is the best thing that I make including seafood gumbo.
I’m so glad! Would love your seafood gumbo recipe!!