Ingredients
- 8 ounces uncooked large elbow macaroni
- 1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/2 cup mayonnaise (do not use salad dressing)
- 1/2 cup light cream (or can use milk)
- 1 (8-ounce) package shredded sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
How to Make
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Step 1: Preheat oven to 350 degrees F then grease a 2-1/2 quart baking dish.
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Step 2: In a large bowl whisk the condensed soup with the next 5 ingredients until well combined.
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Step 3: Mix in the shredded cheese and cooked macaroni.
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Step 4: Transfer to baking dish.
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Step 5: Sprinkle with Parmesan cheese.
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Step 6: Bake for 30-40 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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