Recipe by clytle
"My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so."
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1 (10.75 ounce) can
cream of mushroom soup
shredded Cheddar cheese, divided
ground black pepper
a staple comfort food, easy to customize.
add a small diced onion and a can of tuna. milk is optional.
Chopped olives make a nice change.
mix it all in baking dish, no need to dirty a bowl.
if you don't have/like the fried onions, topped with crushed crackers and cheese put on about half way through.
If using chopped onion, bake until onion is done - maybe 45 minutes.
I have tried several different homemade Mac and Cheese recipes. This is one of the easiest to make. Some take many ingredients, some turn out pasty and blah. This one took only a few ingredients and had a good flavor. I used cream of celery soup instead of mushroom because my son doesn't like mushrooms. I cooked three cup of macaroni, but didn't use it all. I mixed the soup and cheese in my 2 qt. casserole dish and added macaroni until the dish was full. Not all the macaroni would fit and I think it might have turned out a bit dry if I had added it all. I think 2 generous cups would be enough for a 2 qt casserole dish. The recipe did not say what size dish to use. I thought the flavor was quite good considering the recipe doesn't call for much in the way of seasoning. We added salt at the table to our individual taste. The crispy onions on top are a great addition which we all enjoyed. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Soupier Mac and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 477
Rated, reviewed, and ready to satisfy your sweet cravings.
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