Creamy Baked Macaroni

Mac and Cheese has always been one of our comfort foods, and I found the recipe in Country Woman Magazine this month. I made it and found it to be wonderful!!! It was quickly eaten by the family, with no leftovers to be found. I did add an extra 1/4 cup of milk and stirred the mac and cheese once while in the oven about 15 minutes in, to help the melted cheese to be more evenly distributed.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 14  ounces  uncooked elbow macaroni
• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 1 1⁄4 cups milk
• 1  tablespoon  minced chives
• 1⁄2 teaspoon ground mustard
• 1⁄2 teaspoon  hot pepper sauce
• 6  ounces  cubed 1/2 inch cheddar cheese
• 2  tablespoons  dry breadcrumbs
• 1  tablespoon  melted butter

Directions

1. Cook macaroni according to package directions,drain.
2. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
3. Stir in macaroni and cheese.
4. Spoon into a greased shallow 2-quart baking dish.
5. Bake in oven at 400 degrees for 30 minutes.
6. After 15 minutes bake time, I stirred the macaroni and cheese, and topped it off with the bread crumbs, cooking for the remaining 15 minutes.