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Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Lowery
Added: Friday, December 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 ounces/454 grams) elbow macaroni
Shredded cheddar cheese (at least 16 oz/454 grams)
2 cans cream of mushroom soup (10 3/4 oz or 300 grams per can)
Milk (1/4 cup)
Salt (1/2 tsp)
Ground White pepper (optional)

Directions:
Directions:
Preheat oven to 350 degrees F (180 degrees C). Coat a glass baking (or casserole) dish with non-stick spray.

Cook macaroni following package directions. Drain.

In a large mixing bowl, combine macaroni, half of the cheese, all of the soup. Add salt and white pepper to taste. If the mixture is too dry, add milk until desired consistency is achieved. You want it to be thick, not soupy, but moist.

Add one layer of mixture to baking dish. Top with a layer of shredded cheese. Continue this process until all ingredients are used.

Bake (covered) in the preheated oven for 25-30 minutes. Let stand at least 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8-10 as a side dish
Preparation Time:
Preparation Time:
40 - 60 minutes
Personal Notes:
Personal Notes:
You can also use a blend of cheeses including Monterey jack, Colby, American, etc. You can use more cheese if you like yours really cheesy.
This recipe makes a lot, so you can halve for a smaller dinner. The white pepper adds a spicy kick.

 

 

 

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