This recipe for Macaroni & Cheese, by Barb Ferrarese, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup uncooked macaroni 1 can cream of mushroom soup 1 large can evaporated milk (may use regular milk) 2 cups shredded cheddar cheese
Place macaroni in approximately 7X12 baking dish. Pour evaporated milk over macaroni. Spoon undiluted soup over macaroni. Top with cheddar cheese. Mix well. Refrigerate overnight. Next day: bake at 350º, 1/2 hour covered, then 1/2 hour uncovered.
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