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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Mac and Cheese has always been one of our comfort foods, and I found the recipe in Country Woman Magazine this month. I made it and found it to be wonderful!!! It was quickly eaten by the family, with no leftovers to be found. I did add an extra 1/4 cup of milk and stirred the mac and cheese once while in the oven about 15 minutes in, to help the melted cheese to be more evenly distributed. Ingredients:
14 ounces uncooked elbow macaroni |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 1/4 cups milk |
1 tablespoon minced chives |
1/2 teaspoon ground mustard |
1/2 teaspoon hot pepper sauce |
6 ounces cubed 1/2 inch cheddar cheese |
2 tablespoons dry breadcrumbs |
1 tablespoon melted butter |
Directions:
1. Cook macaroni according to package directions,drain.
2. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
3. Stir in macaroni and cheese.
4. Spoon into a greased shallow 2-quart baking dish.
5. Bake in oven at 400 degrees for 30 minutes.
6. After 15 minutes bake time, I stirred the macaroni and cheese, and topped it off with the bread crumbs, cooking for the remaining 15 minutes.
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