Baked Macaroni and Cheese II Best Family Recipes

Tuesday, February 26, 2019

Baked Macaroni and Cheese II

"This is my Dad's recipe and is constantly a success at events. It is a extraordinary accompaniment to filled green peppers. Use the obvious stewed tomatoes for the pleasant taste."

Ingredients :

1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 half cups milk
14 oz. Extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
1/4 cup dry bread crumbs

Instructions :

Prep : 20M	Cook : 7M	Ready in : 1H

Bring a large pot of gently salted water to a boil. Add pasta and prepare dinner for 8 to 10 mins or until al dente; drain and reserve.
In a large saucepan over low heat, heat soup and upload milk; stir. Add 1/four of cheese to soup and dispose of aggregate from warmness while cheese is melted.
Preheat oven to four hundred tiers F (200 degrees C).
Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and final cheese.
Bake in preheated oven for 25 to 40 mins or until the cheese is a golden brown; serve.

Notes :

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