Disappearing Macaroni and Cheese
Can also be done in slow cooker--just heat on low until done.
I usually use panko bread crumbs instead of the Ritz crackers.
A yummy addition is to serve with stewed tomatoes.
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- 2 c
- macaroni, dry
- 1 can(s)
- campbell's cherddart cheese soup
- 1/2 can(s)
- milk (don't make the mistake i mace once and use a whole soup can, it isn't pretty!)
- 8-10 oz
- cracker barrel extra sharp cheese, grated
- 1 tsp
- dry mustard
- 1 pinch
- 1/2 tsp
- onion powder
- 1 stick
- butter or margarine
- sleeve ritz crackers, crushed
1Cook macaroni to al dente, drain
2in the same pot, combine cheddar cheese soup, milk, onion powder, nutmeg, and mustard.
3Heat mixture over medium low heat. Once it begins to warm, add the grated cheese. Heat until the cheese is melted
4Grease a casserole dish. Combine cheese mixture with macaroni and pour into casserole.
5Melt butter and add cracker crumbs, Top macaroni mixture with buttered crumbs
6Bake at 350 until bubbly, about 25 minutes.