Wednesday, October 28, 2009

Macaroni De-Luxe

Yes, De-Luxe is a word. Why? Because I say so. And because I tweaked this recipe out of a Southern cookbook that my grandmother found for my sister and I ages ago. (I think she actually stole it off one of her sister's shelves...but I could be wrong about that. Heh.)

I had volunteered last week to make some dinner for a friend who was expecting a baby. (As luck would have it, she had her baby right at dinnertime, on the day I had volunteered to cook. Her husband called from the hospital and said their doctor would like me to deliver the food there - lobster and steak please, with a good bottle of champagne. Pff. As if!)

However, the dinner was already made, so sits. In my freezer. Awaiting the day when my friend no longer has enough food in her refrigerator to feed an army, and hasn't the will to cook anything. For, my friends, that day will come. And when it does, I'll be ready. Why?

Because I have the largest pan of macaroni I've ever seen, waiting for her in my freezer.

I wanted enough for my family, as well as hers, so this recipe makes two 9x13 pans. Please don't laugh at the ingredients. And please don't make the same mistake I did - if you serve this as a main course, it will serve 4-6 people, and you'll gain about 19 pounds.

Don't say I didn't warn you!

Macaroni Deluxe
(Adapted from "Macaroni and Cheese Deluxe", out of The Energizers' Powerful Good Cooking: a collection of recipes from retired employees of Alabama Power Company)


2 pounds macaroni noodles, cooked and drained

1 can cream of mushroom soup

1 can evaporated milk

1 cup mayonnaise

1 tsp. minced garlic

1/2 tsp. black pepper

3 1/2 cups grated cheddar cheese, divided

In a large bowl, whisk together the cream of mushroom soup, evaporated milk, mayonnaise, minced garlic and black pepper. Stir in 2 1/2 cups of grated cheddar cheese. Stir in your cooked macaroni, folding to coat.

Divide the macaroni between two 9x13 pans and sprinkle 1/2 cup of cheddar cheese on top of each pan.

Bake at 350 for 20-30 minutes, or until the noodles are heated and the cheese is melted.

Alternately, this can be covered well with tin foil and frozen.

*The thing I love about this recipe is that it I can make it at a moment's notice, because these are all ingredients that I generally have in the pantry. So, when someone needs a dinner...I can whip this out and have it on their doorstep within 45 minutes.


  1. Yes...but despite the many manifest attractions (I mean...cheddar, mayo, AND canned soup? Be still my heart.) how does it taste??

  2. Hi Myrnie....what a cute name!
    I just wanted to thank you for the sweet comment on my baking blog:

    I'm also a Mormon Girl...I think we all have baking in our genes!
    I will be back to surf over many of your wonderful recipes!