Mac and Cheese
My friend Laura brought Mac and Cheese to one of my summer potlucks-and it was a major hit. The entire dish disappeared in approximately 10 minutes. It was THAT good. I finally got around to making it for a dinner with a couple of my usual guinea pigs-and both of them said it was keeper. It doesn’t take much time to make, and it’s super easy. Plus it’s casserole-size, which means that you can make it and then have a nice batch for the week.
- 2 cans of condensed cream of chicken soup
- 3/4 cup milk
- lots of shredded medium cheddar cheese (I bought one of the large bricks at Loblaws and used half of it-this is really to your own taste)
- one large head of broccoli
- one box of elbow macaroni
- breadcrumbs or panko breadcrumbs
- 9 x 13 inch baking dish
Preheat oven to 375 degrees F. Boil the pasta in salted water until al dente. Drain.
Chop up the broccoli into bite-sized pieces and boil in water until tender. Drain.
Heat up the soup and add the milk. Remove from heat and stir in the pasta to coat.
Assemble the mac and cheese: layer pasta, then broccoli, and then cheese, and repeat till baking dish is full. Add more cheese on top and add a layer of breadcrumbs. Bake for 25 minutes or until cheese is golden and bubbly.