Mac and Cheese has always been one of our comfort foods, and I found the recipe in Country Woman Magazine this month. I made it and found it to be wonderful!!! It was quickly eaten by the family, with no leftovers to be found. I did add an extra 1/4 cup of milk and stirred the mac and cheese once while in the oven about 15 minutes in, to help the melted cheese to be more evenly distributed.

Ingredients

4 serv.

uncooked elbow macaroni↗14 ounces
condensed cream of chicken soup, undiluted1 (10 3/4 ounce) can
milk↗1 1⁄4 cups
minced chives1 tablespoon
ground mustard1⁄2 teaspoon
hot pepper sauce↗1⁄2 teaspoon
cubed 1/2 inch cheddar cheese6 ounces
dry breadcrumbs↗2 tablespoons
melted butter1 tablespoon

Step-by-step instructions

1
Cook macaroni according to package directions,drain.
2
In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
3
Stir in macaroni and cheese.
4
Spoon into a greased shallow 2-quart baking dish.
5
Bake in oven at 400 degrees for 30 minutes.
6
After 15 minutes bake time, I stirred the macaroni and cheese, and topped it off with the bread crumbs, cooking for the remaining 15 minutes.

Source: food.com

Original recipe ↗

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