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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This old-fashioned macaroni casserole gets a different twist, thanks to Gouda cheese. It bakes up nice and creamy with just a hint of zip from the hot sauce. It's comfort food at its yummiest. Ingredients:
1-2/3 cups uncooked elbow macaroni |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup milk |
1 tablespoon minced chives |
1/2 teaspoon ground mustard |
1/4 teaspoon hot pepper sauce |
1-1/2 cups (6 ounces) gouda or cheddar cheese (1/2-inch cubes) |
2 tablespoons dry bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese.
2. Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until heated through and bubbly. Yield: 4-6 servings.
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