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disappearing macaroni and cheese

Recipe by
Jane Asher
East Stroudsburg, PA

I call it Disappearing Macaroni and Cheese because when I brought it to my daughter's field hockey tailgate picnic, it DISAPPEARED! 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.

yield 4 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For disappearing macaroni and cheese

  • 2 c
    macaroni, dry
  • 1 can
    campbell's cherddart cheese soup
  • 1/2 can
    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
    nutmeg
  • 1/2 tsp
    onion powder
  • 1 stick
    butter or margarine
  • 1
    sleeve ritz crackers, crushed

How To Make disappearing macaroni and cheese

  • 1
    Cook macaroni to al dente, drain
  • 2
    in the same pot, combine cheddar cheese soup, milk, onion powder, nutmeg, and mustard. ,
  • 3
    Heat mixture over medium low heat. Once it begins to warm, add the grated cheese. Heat until the cheese is melted
  • 4
    Grease a casserole dish. Combine cheese mixture with macaroni and pour into casserole.
  • 5
    Melt butter and add cracker crumbs, Top macaroni mixture with buttered crumbs
  • 6
    Bake at 350 until bubbly, about 25 minutes.

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