Homestyle Macaroni and Cheese Bake |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 25 |
|
I like this recipe because it's a great side dish for fried chicken, chops or meatloaf. I got the cream of mushroom soup idea from my grandmother who faithfully added it to boxed macaroni and cheese. I just decided to take it to another level! Ingredients:
1 (2 1/2 lb) package elbow macaroni |
3 tablespoons butter |
2 (10 ounce) cans condensed cream of mushroom soup |
1 (2 lb) package processed cheese (i prefer velveeta) |
2 (16 ounce) packages shredded sharp cheddar cheese |
2 cups water |
Directions:
1. Cut ingredients in half or thirds for less servings.
2. Boil elbow noodles till done, but still firm.
3. Drain.
4. Rinse with warm water to remove excess starch.
5. Cut processed cheese into chunks.
6. Pour water in large saucepan and heat till slightly boiling.
7. Add all processed cheese, stir till almost melted.
8. Lower heat on cheese sauce to prevent scorching and add mushroom soup.
9. Stir till fully incorporated.
10. Remove from heat.
11. Pour noodles into roasting pan.
12. Add butter and stir till melted.
13. Stir in cheese sauce.
14. Top with shredded cheese and bake at 350F till top is slightly brown.
|
|