Macaroni And Cheese With Cream Of Mushroom Soup


  • 300 g macaroni (elbow, fusilli, penne etc)
  • 1 can cream of mushroom soup (or 1 pack instant mushroom soup)
  • 1 garlic clove, minced
  • 1 cup chopped ham
  • 2 cups Cheddar cheese, shredded (you can use any cheese mix you wish)
  • salt, pepper to taste


Cook the pasta al dente, which usually means 1-2 minutes less than the time indicated on the box. Drain well.

In a pot, heat the cream of mushroom soup until you bring it to a boil. Remove from heat, add the cheese and stir until it melts. In case the sauce is too thick, you can add 2-3 tablespoons of milk. Add the garlic, chopped ham, salt and pepper, then pour it over the macaroni. Stir well, until the pasta gets covered in cheese sauce.

Put in in a baking dish, sprinkle with breadcrumbs and bake in the oven preheated to 350 F. After 10-15 minutes of baking, remove the dish from oven and cover it (either with a lid or with aluminum foil), then bake it for 15 minutes more.

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Healthy Mac And Cheese

Macaroni and cheese is a relatively fatty meal, especially if you like it cheesy and creamy. Nonetheless, you can turn it into a healthier meal by replacing some of the ingredients with low-fat ones. Here’s a recipe which I think is worth trying:


  • 1 pound elbow macaroni
  • 1 cup low-fat cottage cheese
  • 1/2 cup part-skim ricotta cheese
  • 1 tablespoon Parmesan cheese, grated
  • 1/2 cup low-fat Cheddar cheese, shredded
  • 1 cup evaporated skim milk
  • 1/4 cup dry breadcrumbs
  • 1/2 teaspoon nutmeg
  • salt, pepper to taste


Preheat the oven to 350 F. Boil the macaroni as per instructions on pack, but 1-2 minutes less.

Heat the milk, then gradually add the ricotta, the Cheddar and the cottage cheese, stirring well, until they melt. Remove from heat, then add the nutmeg, salt and pepper. Stir well, then pour over the drained macaroni. Put the cheesy macaroni in a baking dish, cover it and and bake it for 15 minutes.

Remove from the oven, sprinkle with breadcrumbs and grated Parmesan then bake it uncovered for 10 more minutes or until the top gets a nice brown color.

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Basic Macaroni Cheese Recipe


  • 400g macaroni
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 3 tablespoons butter
  • 3 cups Cheddar cheese, grated
  • 1 cup soft breadcrumbs
  • 1 small onion, chopped

Boil the macaroni until tender. In a small pot, warm the milk. Add the butter and stir until it melts. Add the salt and the chopped onion, then pour the mixture over the bread crumbs. Add the eggs and half of the grated Cheddar cheese amount. Mix in the cooked macaroni. Put the mixture in a baking dish, top it with the rest of grated cheese, then bake it in the oven on medium to high temperature for about 40 minutes.

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Baked Macaroni And Cheese With Broccoli


  • 1 lb macaroni
  • 1 large block Velveeta, cut in cubes
  • 3 tablespoons butter
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 package frozen broccoli
  • 1 package broccoli in cheese sauce
  • 1/2 cup breadcrumbs


In a big pot, boil the macaroni as per instructions on the pack. Heat the olive oil in a skillet and cook the broccoli in cheese sauce and the frozen broccoli, according to the instructions on the pack. Add the Velveeta and the milk and stir well. Drain the macaroni, mix everything together in a baking dish and bake in the preheated oven at 250 F for about 20 minutes. Take out, stir again, add breadcrumbs on top, then bake it for 20 more minutes. Serve either hot or cold.

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