disappearing macaroni and cheese
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.
prep time
30 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 cups 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 ounces cracker barrel extra sharp cheese, grated
- 1 teaspoon dry mustard
- 1 pinch nutmeg
- 1/2 teaspoon onion powder
- 1 stick butter or margarine
- 1 - sleeve ritz crackers, crushed
How To Make disappearing macaroni and cheese
-
Step 1Cook macaroni to al dente, drain
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Step 2in the same pot, combine cheddar cheese soup, milk, onion powder, nutmeg, and mustard. ,
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Step 3Heat mixture over medium low heat. Once it begins to warm, add the grated cheese. Heat until the cheese is melted
-
Step 4Grease a casserole dish. Combine cheese mixture with macaroni and pour into casserole.
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Step 5Melt butter and add cracker crumbs, Top macaroni mixture with buttered crumbs
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Step 6Bake at 350 until bubbly, about 25 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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