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.


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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
sleeve ritz crackers, crushed

How to Make Disappearing Macaroni and Cheese


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