"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Macaroni, by Gail Burgess, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Cream of Mushroom Soup 1 lb elbow or shell macaroni 1/2 lb Cheddar Cheese 1/2 lb American Cheese Butter Bread crumbs.
In a sauce pan, heat soup according to directions. Add cheese and melt. Prepare macaroni in a separate pan according to directions on box. Place a few pats of butter in the bottom of a 13x9 baking pan. Drain macaroni and place into baking pan. Mix soup/cheese mixture thoroughly in macaroni. Bake at 350º for 30 minutes. Sprinkle bread crumbs on top of macaroni during the last 5 minutes of cooking.
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