We are going to have a traditional meal for Easter Sunday. My family looks forward to eating the classic Honey Baked ham with macaroni and cheese, bacon green bean casserole (my specialties) deviled eggs and fruit salad. There is really nothing special about our Easter meal except that we enjoy and are thankful for being together as a family.
Even though I don’t profess to be the “Betty Crocker or Paula Deen” expert cook, there are a few meals that I like to make that are special for us. I’m going to share those with you as you follow my blogs.
Like most American women, I always made mac and cheese with milk, eggs, butter, cheese and of course elbow macaroni. Never realized that the milk and butter would only leave a dry taste and texture. Several times I looked for and even tried a few recipes that I thought would satisfy my taste for great mac and cheese….I never found it.
Just so you know, mac and cheese has always been one of my favorite dishes. But, I was never able to make a great mac and cheese until a friend of mine told me about the great sauces that Campbell’s cream of mushroom soup could make. That gave me an idea about experimenting with melting and blending various cheeses into the soup to see how it would taste. To my surprise, it was the best I had ever eaten.
What is so great about it is the moisture the mushroom soup adds to it. It has a creamy moist texture and looks super appetizing. I have shared this recipe with all of my family and friends who love it as much as I do.
The other recipe that I “claim to fame” is my bacon green bean casserole. I think what everyone likes about it, is the bacon flavor that is added to the steamed green beans. I will leave my recipe for macaroni and cheese below. Please find the bacon green bean recipe here.
Try it and leave a comment below, I would love to know what you think.
Lori's Mac and Cheese
Ingredients
- Macaroni and Cheese
- 1 cup elbow macaroni noodles
- 1 can campbells cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 3/4 cup grated monterey jack cheese
- 1/2 cup Kraft velveeta cheese
- 1/2 cup diced velveeta cheese
- Mozzarella cheese or any type of cheese you prefer can be substituted or added.
Instructions
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Macaroni and Cheese
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Boil elbow macaroni noodles til tender
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Make Cheese Sauce: Pour cream of mushroom soup into saucepan and 1 can of water (or milk) and bring to boil.
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Pour in all sharp cheddar cheese, monterey jack cheese and velveeta cheese and melt all cheese into mushroom soup.
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Leave 1 cup of cheddar or monterey jack cheese on the side for top sprinkle and diced pieces of velveeta cheese.
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Drain water from elbow macaroni and place in baking dish.
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Pour the cheese over macaroni, stir and blend until all macaroni is covered.
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Sprinkle top with cheese and poke diced velveeta cheese into macaroni.
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Place in oven and bake at 400 degrees until sprinkled cheese has melted for 20-25 minutes.
Image: Texasfoodgawker
