Secret Ingredients Baked Macaroni & Cheese



The secret to this awesome macaroni and cheese is buttermilk pancake mix

and cream of chicken soup. Add two different cheeses (technically eight if

you include the six in the Italian blend), and you have a cheese lover’s



Secret Ingredients Baked Macaroni & Cheese
Prep time
Cook time
Total time
Serves: 8
  • 1 pound medium shell noodles (or shape of choice)
  • ½ cup salted butter
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon Worcestershire sauce
  • ½ cup buttermilk pancake mix
  • 4 cups whole milk
  • 1 (11 oz.) can cream of chicken soup
  • 8 oz. shredded extra sharp cheddar cheese (2 cups)
  • 8 oz. Six Cheese Italian blend shredded cheese (2 cups)
  1. Preheat oven to 350 degrees. Boil the shell noodles for 11 minutes, drain in colander and set aside.
  2. Melt the butter in a large saucepan over low heat. Add the salt, pepper, ground mustard, Worcestershire sauce, and pancake mix. Stir constantly over low heat until mixture is smooth. Remove from heat and stir in the milk and cream of chicken soup.
  3. Return milk mixture to medium heat and stir constantly until the mixture comes to a boil. Boil and stir one minute. Turn heat to low and add the shredded cheddar cheese and Six Cheese Italian blend, stirring constantly until mixture is smooth.
  4. Pour the cooked noodles into the sauce in the saucepan. Stir until coated. Pour into 3 quart casserole dish. Bake for 30 minutes or until good and bubbly. Let cool slightly before serving.


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