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| Soupier Mac and Cheese |
"My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so."
Ingredients :
- 3 cups elbow macaroni
- 1 (10.75 ounce) can cream of mushroom soup
- 2 cups shredded Cheddar cheese, divided
- 1/2 cup milk
- 1/2 teaspoon prepared mustard
- 1 pinch ground black pepper
- 1 cup French-fried onions
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish.
- Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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