Homestyle Macaroni and Cheese Bake
I like this recipe because it's a great side dish for fried chicken, chops or meatloaf. I got the cream of mushroom soup idea from my grandmother who faithfully added it to boxed macaroni and cheese. I just decided to take it to another level!
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INGREDIENTS
Nutrition- 1(2 1/2 lb) package elbow macaroni
- 3tablespoons butter
- 2(10 ounce) cans condensed cream of mushroom soup
- 1
- 2(16 ounce) packages shredded sharp cheddar cheese
- 2cups water
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DIRECTIONS
- Cut ingredients in half or thirds for less servings.
- Boil elbow noodles till done, but still firm.
- Drain.
- Rinse with warm water to remove excess starch.
- Cut processed cheese into chunks.
- Pour water in large saucepan and heat till slightly boiling.
- Add all processed cheese, stir till almost melted.
- Lower heat on cheese sauce to prevent scorching and add mushroom soup.
- Stir till fully incorporated.
- Remove from heat.
- Pour noodles into roasting pan.
- Add butter and stir till melted.
- Stir in cheese sauce.
- Top with shredded cheese and bake at 350F till top is slightly brown.
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