Baked Macaroni and Cheese II Recipe

Ingredients
<br>- 1 pound macaroni
<br>- 1 (11 ounce) can condensed cream of Cheddar cheese soup
<br>- 1 1/2 cups milk
<br>- 14 ounces extra sharp white Cheddar cheese, shredded, divided
<br>- 1 (14.5 ounce) can stewed tomatoes
<br>- 1/4 cup dry bread crumbs
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
<br>step 2: In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
<br>step 3: Preheat oven to 400 degrees F (200 degrees C).
<br>step 4: Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
<br>step 5: Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
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Ingredients
- 1 pound macaroni
- 1 (11 ounce) can condensed cream of Cheddar cheese soup
- 1 1/2 cups milk
- 14 ounces extra sharp white Cheddar cheese, shredded, divided
- 1 (14.5 ounce) can stewed tomatoes
- 1/4 cup dry bread crumbs

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
step 2: In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
step 3: Preheat oven to 400 degrees F (200 degrees C).
step 4: Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
step 5: Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

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