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Navy-Style Mac and Cheese

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner U.S.
Navy-Style Mac and Cheese
Ingredients
  • 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
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
To prevent the dish from sticking, lightly coat an 8x8-inch baking pan with a non-stick cooking spray.
3
Fill a large pot with salted water and bring it to a vigorous boil over high heat.
4
Once the water reaches its boiling point, add the macaroni and stir to combine. Return the pot to a boil and continue cooking until the pasta is al dente, retaining some firmness in the center, approximately 8 minutes.
5
Carefully drain the cooked pasta in a colander placed over a sink.
6
Transfer the cooked macaroni to a large mixing bowl and combine it with processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Mix the ingredients until they are well incorporated.
7
In a separate bowl, mix together cracker crumbs and melted butter.
8
Sprinkle the cracker mixture evenly over the pasta mixture in the baking dish.
9
Cover the casserole with aluminum foil and bake it in a preheated oven until it starts to bubble, approximately 30 minutes.
10
Remove the foil and continue baking until the cracker topping is golden brown, taking an additional 5 to 10 minutes.