This is a neat new recipe we found for homemade macaroni and cheese. Using a 9x9-inch pan, it makes a nice, manageable amount of macaroni. It's got a pretty strong flavor of chicken from the soup, and a crunchy top from the bread crumbs. Enjoy!
Ingredients:
- 1 2/3 cups uncooked elbow macaroni noodles
- 1 can (10.5 or 10 3/4 oz) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 tablespoon minced chives (or dried chives to taste)
- 1/2 teasoon ground mustard
- 1/4 teaspoon hot pepper sauce (optional)
- 1 1/2 cups (6 oz) cubed or shredded Gouda or cheddar cheese
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Directions:
Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish (we used a glass 9x9 pan).
Cook the macaroni according to the directions on the package, then drain it.
In a large bowl, mix together the soup, milk, chives, mustard, and hot pepper sauce if desired. Stir in the cooked macaroni noodles and the cheese.
Spoon into the prepared pan.
Combine bread crumbs and melted butter; sprinkle over the top of the noodles.
Bake uncovered for 25-30 minutes or until heated through and bubbly.
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