Baked Macaroni and Cheese II |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste. Ingredients:
1 pound macaroni |
1 (11 ounce) can condensed cream of cheddar cheese soup |
1 1/2 cups milk |
14 ounces extra sharp white cheddar cheese, shredded, divided |
1 (14.5 ounce) can stewed tomatoes |
1/4 cup dry bread crumbs |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
5. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
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