Macaroni and Cheese
A long time favorite of The Christy Family and friends. This great recipe is simple to make and requires about 45 minutes of perpration and cooking time
Ingredients
- 1 lb. Macaroni any pasta you like is fine too; elbow, bows, etc.
- 2 cans Cream of Mushroom Soup
- 2 cans Milk fill the 2 cans of Cream of Mushroom Soup 3/4 of the way full each
- 3 lbs Velveeta Cheese
- 1/2 c Italian Seasoned Bread Crumbs
- 1 tbsp Butter
Optional ingredients:
- 1 can Mushrooms drained
- 1 lg sliced Tomato
Instructions
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Boil macaroni to al dente (more firm than soft, as it will continue to cook when it bakes), then drain water and place in a 9x12 baking dish and set aside. In a large pot, mix soup and milk together on medium heat. Cut Velveeta cheese into cubes for faster melting and add to soup mixture. Once the cheese is melted thoroughly, pour mixture over the macaroni. The mixture should cover up to the top of the macaroni. Melt butter in a saucepan, do not burn, sauté the bread crumbs until golden brown in color then sprinkle over top of macaroni dish.
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Cook at 350 degrees for about 20-30 minutes, or until you see the sauce bubbling a little.
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You can add the extra can of mushrooms to the soup mixture if you like or put the slices of tomato on the very top of the dish as well, these are just some ways of adding different touches to this dish if you like.