I've been dying to make this all week, but I had run out of shredded cheddar cheese. Now that the cheese supply is renewed, tonight is THE best Mac and Cheese you will ever have. Creamy, velvety, melt in your mouth, and easy as all get out to make. I got this recipe from my best friends boss back when I lived in Vegas. In the course of my multiple moves I thought I had lost this recipe forever, never to be enjoyed again.... So you can imagine how happy I was to have found it stuck in the back of my Better Homes and Garden Cook Book (you know the one -the red plaid bible of cooking)! The anticipation is mounting to make and eat this, but it's way to early in the day to do so -seeing as start to finish it takes 35 min to make and bake. Thus I will spend my time now to share this recipe with y'all - I hope Casey doesn't mind!
CASEY'S MAC & CHEESE
1/2 cup Mayo
1 can Cream of Chicken soup [or Mushroom]
8oz Elbow Macaroni
8oz shredded Cheddar Cheese
Ritz Crackers -Honey Butter flavour if you can find them
Preheat oven to 325 degrees
Cook macaroni, drain
Combine Mayo, Cheese, and Soup in a large bowl
Add macaroni to cheese mixture, stirring until thoroughly integrated
Pour into a 9" X 14" pan
Taking the crackers, crumble them in your hands to evenly cover the top of the casserole
Place in oven for 25 min.
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