Monday, April 12, 2010

Mac and Cheese

2 cups dry elbow macaroni
1 -2 cans Campbell's condensed Cheddar Cheese soup (I used 2 but had too much - it depends how creamy you like your mac n cheese)
1 cup shredded extra sharp Cheddar Cheese
1/8 teaspoon pepper
1 cup milk
1 tablespoon margarine or butter - melted
2 tablespoons dry bread crumbs (I made my own from whole wheat bread)

1. Cook elbow macaroni according to package directions.

2. Pre-heat oven to 375 degrees F. Spray casserole/baking dish with non-stick cooking spray, if desired.

3. For quicker prep, while macaroni cooks, combine cheddar cheese soup, milk, & pepper in a pot on stove top.

4. When cheese mixture is warm and well combined, sprinkle in 3/4 of the shredded cheddar cheese and stir until melted.

5. Add drained, cooked pasta into cheddar cheese sauce and toss/stir to coat.

6. Pour combination into casserole dish. Sprinkle top with remaining shredded cheddar cheese.

7. Combine melted margarine with breadcrumbs and sprinkle over top of mac n cheese .

8. Bake until hot & bubbling - approx. 20 minutes if sauce prepared on stove top.


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