No Fail Macaroni & Cheese |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe uses cream of mushroom soup to help maintain its creaminess, so now anyone can take mac & cheese to a pot luck dinner without worrying about it coagulating into a lumpy, unappealing mess. You cannot taste the mushroom at all-and, when I reveal it is in there everyone is always surprised. Ingredients:
8 -10 ounces uncooked pasta (elbow, shells, no-yolk noodles) |
3/4 cup velveeta cheese |
1/4 cup shredded sharp cheddar cheese |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup milk (soured) |
Directions:
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, heat cream of mushroom soup over medium heat. Stir in milk and cheeses. Cook over low heat until cheese has melted and the sauce is a little thick. Add drained pasta and stir well.
3. ** Cook time will vary according to the pasta you use. The cheese sauce will be ready in less than 10 minutes.
4. ** For additional pizzazz, you could place finished mac & cheese in a oven-safe dish, top with breadcrumbs and/or bacon bits and place in 350 degree oven for about 15 minutes or until breadcrumbs have browned.
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