Mac and Cheese Bake

Sometimes life gets ahead of me, and cooking supper just doesn't feel worth the time and effort. Last night I almost - almost, but not quite - gave in and dug a frozen pizza out of the oven. I decided, instead, to go with a fairly easy recipe for comfort food. This is the kind of recipe that is easy to make and much more satisfying than the alternative.

Incredibly Delicious Mac & Cheese Bake

1 can condensed cream of chicken (or celery or mushroom) soup
2 cups milk
2 1/2 cup shredded cheddar cheese
1 cup shredded Mozzarella
1 package (16 ounces) macaroni, any shape. I used elbow mac.


1. Cook pasta in a large pot of boiling water. Drain.
2. In a separate bowl, mix condensed soup, cheeses, and milk. Stir in cooked pasta. Pour into a greased casserole dish. Cover.
3. Bake at 350 for 30 minutes.

The cheeses called for were actually Parmesan and Mozzarella. I vary mine according to the kinds of cheeses in our refrigerator.
Add-ins are good. I added 1/2 cup of diced ham, 1/2 cup frozen peas, and a handful of fresh basil. Sprinkle it with ground pepper and serve!

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