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.
yield
4 serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For disappearing macaroni and cheese
-
2 cmacaroni, dry
-
1 cancampbell's cherddart cheese soup
-
1/2 canmilk (don't make the mistake i mace once and use a whole soup can, it isn't pretty!)
-
8-10 ozcracker barrel extra sharp cheese, grated
-
1 tspdry mustard
-
1 pinchnutmeg
-
1/2 tsponion powder
-
1 stickbutter or margarine
-
1sleeve ritz crackers, crushed
How To Make disappearing macaroni and cheese
-
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.
- 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!
ADVERTISEMENT