Disappearing Macaroni and Cheese

Jane Asher


I call it Disappearing Macaroni and Cheese because when I brought it to my daughter's field hockey tailgate picnic, it DISAPPEARED!

Can also be done in slow cooker--just heat on low until done.

I usually use panko bread crumbs instead of the Ritz crackers.

A yummy addition is to serve with stewed tomatoes.


☆☆☆☆☆ 0 votes

30 Min
25 Min


Add to Grocery List

  • 2 c
    macaroni, dry
  • 1 can(s)
    campbell's cherddart cheese soup
  • 1/2 can(s)
    milk (don't make the mistake i mace once and use a whole soup can, it isn't pretty!)
  • 8-10 oz
    cracker barrel extra sharp cheese, grated
  • 1 tsp
    dry mustard
  • 1 pinch
  • 1/2 tsp
    onion powder
  • 1 stick
    butter or margarine
  • 1
    sleeve ritz crackers, crushed

How to Make Disappearing Macaroni and Cheese


  1. Cook macaroni to al dente, drain
  2. in the same pot, combine cheddar cheese soup, milk, onion powder, nutmeg, and mustard.
  3. Heat mixture over medium low heat. Once it begins to warm, add the grated cheese. Heat until the cheese is melted
  4. Grease a casserole dish. Combine cheese mixture with macaroni and pour into casserole.
  5. Melt butter and add cracker crumbs, Top macaroni mixture with buttered crumbs
  6. Bake at 350 until bubbly, about 25 minutes.

Printable Recipe Card

About Disappearing Macaroni and Cheese

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American

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