"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
1 – 16 oz box of macaroni 4 – 8 oz sharp cheese 2 cans of tomato soup 1 (tomato can) full of water
Cook macaroni until its almost done. Drain, then pour into buttered casserole dish (pour in just enough to cover the bottom). Slice up the cheese and set aside. In a bowl, mix the tomato soup and 1 can of water. Now add a few slices of the cheese on top of the macaroni’s in the casserole dish, then add some of the tomato mixture. Do each layer the same until you run out of macaroni. Cover and bake at 350º for about ½ hour. Stirring a lot about every 10 minutes. You will use about 5-8 slices of cheese on each layer. You will make about 3 layers.
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