Easy Pleasy Mac 'n' Cheesy - US Navy Style

This recipe hearkens back to the thick, mild, creamy macaroni and cheese served on board the Navy ship USS Enterprise.


6 servings


8 ounces elbow macaroni
8 ounces processed cheese (such as Velveeta®), cubed
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup sour cream
1/4 cup freshly shredded Parmesan cheese
1/2 cup milk
salt and ground black pepper to taste
1/2 cup crushed saltine crackers
2 tablespoons butter, melted


Preheat oven to 350°F (177°C). Grease an 8-inch square baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.

Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 10 minutes
Bake Time: 40 minutes

Nutritional Information

Amount Per Serving: Calories: 447; Total Fat: 22.4 g; Cholesterol: 58 mg; Sodium: 1207 mg; Total Carbs: 43.2 g; Dietary Fiber: 1.8 g; Protein: 18 g

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