Mac and 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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