Cheddar Mushroom Macaroni |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is my favorite dish to bring to church dinners, and whenever we have a carry-in at work, I'm asked to make it. I discovered the recipe several years ago. The rich creamy taste keeps it on my list of favorites. My husband even loves it cold! -Barbara Williams, Shady Dale, Georgia Ingredients:
4 cups (16 ounces) shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup mayonnaise |
1 can (7 ounces) mushroom stems and pieces, drained |
1 medium onion, finely chopped |
1 jar (2 ounces) diced pimientos, drained |
4 cups cooked elbow macaroni |
1 garlic clove, minced, optional |
Directions:
1. In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired.
2. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes or until heated through and cheese is melted. Yield: 6-8 servings.
|
|