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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe is THE ONE if you're looking for something traditional, but full of flavor. My mother-in-law shared this with me. It's super easy and oh, so filling. I always use the generic brands also, so it's inexpensive without losing any taste or confidence! Ingredients:
1 (16 ounce) box macaroni (any small variety, ie, elbow, shells, etc.) |
1 (16 ounce) box velveeta cheese, cut into 1x1 cubes (or store brand) |
1 (10 ounce) can condensed tomato soup |
1 cup milk (more or less...use your eye) |
1 teaspoon salt |
2 teaspoons pepper |
1/2 ounce hot sauce (optional) |
Directions:
1. Cook all the pasta until slightly underdone. You will be baking this dish and don't want mush noodles.
2. Drain any water from the noodles and return them to the warm pot.
3. Immediately add the cheese and soup.
4. Stir until melted.
5. Add milk until the consistency is just soupy enough to maintain moisture through the baking process. This is a personal preference, but I like my mac n cheese to be hearty, not soupy.
6. At this point, you may add the pepper and hot sauce, if you'd like. I find this adds only flavor and no heat, but if you are very sensitive, please opt out of that.
7. Pour all of your mixture into a glass or pyrex dish, about 9x13.
8. Bake at 350 for about 20-30 minutes or until the crispy top is at your liking.
9. Please leave feedback. We'd love to know what you think!
10. Enjoy.
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