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McChesney Mac N Cheese 


This recipe is written for a 9 x 13 inch baking dish.  But it can easily be scaled down to one-half for a homeowner eating alone.  And wanting leftovers just for tomorrow's lunch.


It came from my son-in-law's uncle who loved to cook. And now my son-in-law asks me for it often (I cook one supper a week for them, helps my working-woman daughter and keeps my skills sharp).


This is not a diet dish but a once in a while indulgence doesn't hurt a healthy person.  One of my core beliefs!


And calories are needed on a cold winter night to keep the bones warm.  Along with a glass of wine. 


Try it with a Tabor Hill Demi-Sec.  Learn about Michigan hill country wine, good with everything, and in a wonderful vacation area full of fruit trees, vineyards, and the lake not far away. 

1  8 oz. box elbow macaroni

1  lb. Velveeta (1/2 large box)

1  can cream of mushroom soup

1/2 cup milk  1 cup mayonnaise

1  2 oz. jar chopped pimentos

1  small onion chopped fine 

1  cylinder Ritz crackers 

1  stick real butter


Boil macaroni to al dente.     Melt cheese.

Add soup, milk, mayonnaise, pimentos, and onion to cheese.  

Mix well.  Add drained macaroni and pour into casserole dish. 

Melt butter and add crushed crackers. Spread over top. 

Bake at 350 degrees until bubbly.  

You're gonna love this but skip the bathroom scale for a while.

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