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:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 14 ounces uncooked elbow macaroni
- 1 (10 3/4 ounce) 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
- Cook macaroni according to package directions,drain.
- In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
- Stir in macaroni and cheese.
- Spoon into a greased shallow 2-quart baking dish.
- Bake in oven at 400 degrees for 30 minutes.
- 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.
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Reviews
-
I found this recipe in Taste of Home 2010 Award Winning Recipes. DELICIOUS! I added some feta cheese to the cheddar because I didn't have gouda, and I really enjoyed it. YUM! Thanks for posting this recipe! -
This was comfort food at its easiest. Wonderful taste and texture. I followed the recipe exactly, but used shredded cheese. I will be trying it with different cheeses. Thanks for posting Stitcher. Made for PAC Spring '09.
RECIPE SUBMITTED BY
cxstitcher
Molalla, Oregon
12-14-2018 Update : I am gluten free, not by choice. I love to Bake, usually on Sunday afternoons when I am at home with my family after church. So...when I had to go gluten free... it changed my life. I felt like when one is gut punched.
I have been in the kitchen with my mom since I was 12, learning from her. . I now had to learn how to cook & bake all over again. I had to learn how to bake GF, cook GF,...it was a huge challenge. Most of what I had learned for the last 40 years had to be adjusted. I gave up for a period of time, very discouraged. Now, I look forward to time for my baking... I have learned how to adjust and bake, making most recipes GF. We have raspberries, Rhubarb, Blueberries, and Marionberries out in our garden, so I have plenty of fruit to keep me busy in the spring and summer. I also enjoy making fresh jam for my family and being able to have it year round in the freezer. I live in the Pacific Northwest. I have the mountains, the beach, and high desert all within two hour drive. Time taken for trips to the Pacific Coastline renews me when I am worn out and stressed.?
What I enjoy to do for fun is being outdoors, riding our motorcycle, camping and cruising when we can. I love the wildlife, a short hike in the woods is wonderful. I love to do hand stitching. I am recently working on Angel Of Hope. It's that time of year. Hummm....Pet Peeve, oh I have one. crazy as this is..... I hate cleaning up the counter and floured area after rolling out pie crust. But, I am pretty good making a great pie crust. :)
