Baked macaroni and cheese is one of Lauren's all time favorites. She has requested that the kitchen "staff" put it on the "menu" multiple times.
Anytime I have tried in the past to make the homemade cheese sauce, the end result has not been pleasant. I can never seem to get the right consistency, it is always super thin :( I found the best substitute, condensed cheddar cheese soup!! The Campbell Soup Company makes two different versions of condensed cheddar cheese soup, the regular and the "Healthy Request" version. I chose the latter, because it was a little lower in sodium, saturated fat and cholesterol.
This macaroni and cheese is delicious and easy to make. The hardest part is waiting for it to come out of the oven so you can eat it!
16-ounce package elbow macaroni, any brand
2 - 10 3/4 ounce cans condensed cheddar cheese soup
1 1/2 cups milk
1 cup cheddar cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons unsalted butter, melted
Preheat oven to 375 degrees. In large pot or saucepan, cook the entire package of elbow macaroni to "al dente" according to the package instructions. Drain thoroughly and set aside. In a 2 1/2 quart baking dish, put the cheddar cheese soup, milk and shredded cheddar cheese. Using a large spoon, mix well and then add the cooked macaroni and combine. In a small bowl in the microwave or in a small saucepan on the stove, melt the butter. Add the bread crumbs and with a small spoon, mix and then sprinkle on top. Bake uncovered for 30 minutes or until cooked through and bubbly. Serves six.