Three-Ingredient Mac ’n’ Cheese:
3 c. elbow macaroni, uncooked
10-oz. (284 mL) can condensed cream of mushroom soup
2 c. sharp grated cheddar, divided, or packaged shredded cheese mix (see Note)
Preheat oven to 400 deg. F. Add macaroni to large pot of boiling, lightly salted water. Cook 10-to-12 min., or until al dente (tender “to the tooth”). While pasta cooks, spoon condensed soup into 2 qt. (2 L) spray-greased casserole dish, baking 12-to-15 min. or until bubbly. Stir 1-¾ c. cheddar into hot soup, stirring until melted. Drain pasta, adding to cheese sauce in baking dish. Bake, lightly covered with foil, 20-to-25 min.
Note: I added a fourth ingredient - Nicole’s Special Croutons - but you certainly don’t have to. I crushed about a dozen croutons coarsely, combined them with ¼ c. grated cheese, and sprinkled them over the casserole. You’ll find my croutons indexed under Bread. If you decide not to use croutons, reduce total amount of cheese to 1-¾ c.
The effect was excellent, Dude (this for the guy in the football helmet, wondering which take-out menu to have tonight).
|Just three ingredients: 1/ Macaroni|
|2/ Cream of mushroom soup|
|3/ Grated cheese|