Yummy and easy Mac and Cheese
Jeanine Napolitano Flores
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- 8 oz box
- macaroni, elbow
- 1 can
- cheddar cheese soup
- 8 oz
- sharp cheddar
- 1 sleeve
- ritz crackers
- 1 stick
1Boil the macaroni until just al denté, barely rinse in a colander with cold water, drain.
Pour macaroni mixture into a buttered 9x13-inch pan and cover with the remaining shredded cheese.
Sprinkle the crushed crackers on top of the cheese and pour the melted butter over the crackers.
2While the macaroni drains, combine the cheddar cheese soup, cheese, egg, and half a soup can of milk in a bowl, (large enough so you can mix with the elbows
3Microwave the butter, add crushed crakers, stir to coat all the crackers with the butter, this is the topping.
4Dump the well drained and cool pasta (just drain with cold water) into the bowl with the cheese mixture.
5Pour into a 13x9, cover with crackers
Bake in preheated 350°F oven until bubbly.