macaroni & cheese
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This is an excellent mac and cheese, highly recommended! I made the version with mushroom soup, milk, Cheddar, and potato chips on 29 May 2023, the family and I really enjoyed this.
yield
6 servings as a side dish
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For macaroni & cheese
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1 1/2 cdry macaroni
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1 cansoup option, (10 1/2 oz / 298 g)
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3/4 cliquid option
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1 tspprepared yellow mustard
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1/8 tspblack pepper, or to taste
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2 ccheese option, divided, (8 oz / 226 g)
-
topper option
- SOUP OPTION - USE 1 ITEM
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condensed cream of mushroom
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condensed cream of onion
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condensed cream of celery
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condensed cheddar cheese soup
- LIQUID OPTION - USE 1 ITEM
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milk
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water
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evaporated milk
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tomato juice
- CHEESE OPTION - USE 1 ITEM
-
cheddar
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american
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swiss
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monterey jack
- TOPPER OPTION - USE 1 ITEM
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1 cfrench fried onions
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1 cpotato chips, crushed
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1/4 cbreadcrumbs mixed with 1 tablespoon melted butter
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1medium tomato, sliced
How To Make macaroni & cheese
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1Heat a pot of salted water to a boil, add macaroni and cook until just nearly tender. Drain.
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2While the macaroni is cooking, to a 1½ quart casserole, add the Soup and Liquid Options as well as the mustard and black pepper, and mix together.
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3Preheat your oven to 180° C (350° F).
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4Add the drained macaroni and 1½ cups of Cheese Option to the casserole and mix in.
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5Bake for 25 minutes or until hot, remove and stir. Top with remaining ½ cup Cheese Option and the Topper Option.
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6Bake for additional 5-10 minutes or until the cheese melts.
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7Serve as a side with any main dish, enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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