The Astonishingly “Weird” Macaroni and Cheese: A Culinary Adventure

I’ve always believed that the best recipes often come from the most unexpected places. This macaroni and cheese, affectionately (or perhaps not so affectionately) dubbed “weird” by my daughter’s colleague who shared it, is a prime example. When she first told me about it, a peculiar concoction involving cream of chicken soup and Velveeta, my chef’s instincts did a bit of a double-take. Yet, the sheer unorthodoxy of it intrigued me. My daughter’s enthusiastic description of its creamy, almost impossibly smooth texture and surprisingly comforting flavor profile was enough to pique my culinary curiosity. I’ve since made it several times, experimenting with the cheese blend, and I can confidently say that this recipe, despite its unconventional approach, delivers a dish that is both uniquely satisfying and delightfully unpretentious.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 10
• Yield: 1 (9×13 inch) pan
• Dietary Type: Vegetarian

Ingredients

This recipe embraces a delightful simplicity, relying on pantry staples and a touch of cheese magic.

• 1 (16 ounce) box medium pasta shells
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) package cream cheese, softened
• 8 ounces Velveeta cheese, cubed
• 16 ounces shredded Colby cheese
• 0.5 (10.75 ounce) soup can water

Optional Substitution Note: If you prefer a sharper cheese profile, you can certainly substitute the Colby cheese with medium cheddar as suggested by the recipe’s originator. I’ve found I enjoy the cheddar slightly more for its familiar bite, but the Colby offers a unique creaminess that is equally compelling.

Equipment Needed

• Large pot for cooking pasta
• Colander for draining pasta
• Medium saucepan for cheese sauce
• Whisk
• Spatula or large spoon for stirring
• 9 x 13 inch baking pan
• Measuring cups and spoons

Instructions

The beauty of this recipe lies in its straightforward approach, making it accessible for cooks of all levels.

1. Preheat your oven to 350°F (175°C). This will ensure your macaroni and cheese is ready to go as soon as it’s assembled.
2. Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the medium pasta shells and cook according to package directions until al dente. You want the pasta to have a slight bite to it, as it will continue to cook in the oven.
3. Drain the pasta: Once cooked, drain the macaroni thoroughly in a colander. Return the drained pasta to the empty pot.
4. Melt the cheeses: In a medium saucepan over medium heat, combine the cream of chicken soup, softened cream cheese, and cubed Velveeta cheese. Stir constantly, using a whisk or spoon, until all the cheeses have melted and the mixture is smooth and creamy. This might take a few minutes.
5. Add the liquid: Once the cheese sauce is smooth, stir in the 0.5 soup can of water. Continue stirring until the sauce is well combined and slightly thinned.
6. Combine cheeses and pasta: Add the 16 ounces of shredded Colby cheese to the pot with the drained macaroni. Mix well to evenly coat the pasta with the shredded cheese. This step helps the cheese melt into the pasta before the sauce is added.
7. Incorporate the sauce: Pour the warm cheese sauce over the macaroni and mix well until every shell is coated in the luscious, creamy sauce.
8. Transfer to baking pan: Pour the macaroni and cheese mixture into a 9 x 13 inch baking pan, spreading it evenly.
9. Bake: Place the pan in the preheated oven. Bake for 35 minutes, or until the top is golden brown and the edges are bubbling. The aroma that fills your kitchen during this time is truly something special!

Expert Tips & Tricks

This recipe is designed for ease, but a few subtle adjustments can elevate it even further.

• Soften the Cream Cheese: Ensure your cream cheese is truly softened before you begin. This will make it melt into the sauce much more smoothly, preventing any unappealing lumps. A quick way to soften it is to cut it into small cubes and let it sit at room temperature for about 30-60 minutes, or microwave it in 10-second intervals, stirring between each, until just softened.
• Don’t Overcook the Pasta: Remember that the pasta will continue to cook in the oven. Cooking it just until al dente will prevent it from becoming mushy, resulting in a much more pleasant texture in the final dish.
• Low and Slow Melt: When melting the cheese sauce, keep the heat on medium-low to medium. Constant stirring is key, but avoid high heat, which can cause the cheese to scorse or separate.
• The “Golden” Finish: The 35-minute bake time is a guideline. Ovens vary, so keep an eye on your macaroni and cheese during the last 10 minutes. You’re looking for a beautiful golden-brown crust on top. If it’s browning too quickly, you can loosely tent it with foil.

Serving & Storage Suggestions

This “weird” macaroni and cheese is a star on its own, but it also plays well with others.

Serve this comforting dish hot, straight from the oven. It makes a fantastic side dish for barbecue, fried chicken, or a simple green salad to cut through the richness. For a complete meal, consider pairing it with some pan-seared salmon or grilled sausages.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual portions in the microwave, adding a splash of milk or water if it seems a little dry. For larger quantities, you can reheat it in a covered oven-safe dish at 300°F (150°C) until heated through, again adding a little liquid if needed.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving, based on 10 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	523.4 kcal	N/A
Calories from Fat	269 kcal	N/A
Total Fat	30 g	46%
Saturated Fat	18.1 g	90%
Cholesterol	88.7 mg	29%
Sodium	881.2 mg	36%
Total Carbohydrate	40.2 g	13%
Dietary Fiber	1.5 g	5%
Sugars	3.1 g	12%
Protein	22.9 g	45%

Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe shines in its simplicity, feel free to add your own personal touch.

• Cheese Swap: As mentioned, feel free to swap the Colby for medium or sharp cheddar. You could also introduce a bit of Monterey Jack for extra meltiness or a touch of Gruyère for a nuttier flavor.
• Add-ins: For a more robust dish, consider stirring in cooked bacon bits, caramelized onions, or steamed broccoli florets just before baking. A pinch of nutmeg can also add a surprising depth to the cheese sauce.
• Spice it Up: A dash of hot sauce or a sprinkle of cayenne pepper can add a pleasant kick for those who like a bit of heat.

FAQs

• Q: Why is this recipe called “weird” macaroni and cheese?
  A: The “weird” moniker likely comes from the unconventional use of cream of chicken soup and Velveeta cheese, which are not typically found in artisanal or gourmet mac and cheese recipes.
• Q: Can I use a different type of pasta?
  A: Absolutely! While medium shells are ideal for catching the sauce, most short-cut pasta shapes like elbows, rotini, or penne will work well.
• Q: My cheese sauce seems a bit thick. What can I do?
  A: If your sauce is too thick, you can gradually add a little more water (or milk for extra richness) a tablespoon at a time until you reach your desired consistency.
• Q: Can I make this dish ahead of time?
  A: You can assemble the macaroni and cheese in the baking pan and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time to ensure it’s heated through.
• Q: Is this recipe freezer-friendly?
  A: This macaroni and cheese freezes reasonably well. Allow it to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat as directed above.

Final Thoughts

This macaroni and cheese, despite its humble beginnings and somewhat unusual ingredient list, is a testament to the fact that comfort food doesn’t need to be complicated. It’s a dish that brings a smile to faces young and old, a creamy, cheesy hug in a pan. So, I encourage you to set aside any preconceived notions about what mac and cheese “should” be and give this wonderfully odd creation a try. You might just find, as I have, that sometimes the weirdest recipes are the most wonderfully delicious. Don’t forget to share your experience and any delicious variations you discover!