STREAMING NOW: Simply Nigella

Leeandra's Infamous Macaroni and Cheese

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Easy way to make baked macaroni. This stuff is cholesterolly goodness. It will kill you dead, which is why I only make it at the holidays.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 lb egg noodles
  • 1 (10 3/4 ounce) can cream of mushroom soup (use the Campbell's kind with the Roasted Garlic if you can find it, otherwise generic brands are fin)
  • 1.5 (3 cup) bagsshredded cheese (I like the Kraft 4-cheese Mexican blend, but any kind that melts well will work)
  • 1 small onion, diced (dried onions will work)
  • salt
  • black pepper
  • tony chachere's creole seasoning

Directions

  1. Boil the noodles, drain. In one of those 10" round glass Pyrex dishes with the lid (the kind your mother probably uses to make green bean casserole and which they sell for six bucks at Family Dollar), mix the soup, 1 bag of the cheese, onion, a pinch or so of salt, and however much pepper you would put on an equivalent amount of scrambled eggs. Just eyeball it. Stir it up real good, then top with the remaining cheese. Sprinkle a generous amount of Tony's over the top, cover and refrigerate for at least 2 hours to let all the seasonings blend, preferably chill overnight. Bake covered at 350 degrees Fahrenheit for 45 minutes. Serves 6-8 people.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: