One of my fall back recipes is homemade mac n cheese. My mom made it growing up and although I use a microwave and she baked hers it is still that same yummy meal. The recipe is beyond simple and is always a crowd pleaser. Do not under any circumstances count the calories or fat content in this one! Do not make it with low fat substitutes. Instead only make is occasionally and enjoy the treat with your family. I promise on a rainy day or the first snow of the season this recipe will soothe the soul!
Mac N Cheese
1 box elbow macaroni
2 cans cream of mushroom soup
5-6 cups shredded medium cheddar cheese (DO NOT USE PRE SHREDDED CHEESE, they add flour of cornstarch to keep the cheese from sticking to each other. That makes for a gross consistency in this dish)
Boil the noodles until tender. Drain and pour them in a 9x13 pan that has been sprayed with pam. Add the cans of soup and stir it a little bit. Add about half the freshly grated cheese and stir a little bit more. Layer the rest of the cheese on top. Microwave for 5 minutes, stir until all the melted cheese is combined. Microwave for about 3 more minutes just until it is warm and bubbly. Serve immediately.
This dish is great the next day warmed up!