Mom's Macaroni and Cheese

Brendan Prigge

4

cups

macaroni, cooked according to directions, drained

1

can (11 oz)

cream of mushroom soup

1

can (11 oz)

milk (use the soup can to measure milk)

1

tsp

dried onion (optional)

1

lb

American cheese, cubed

In a 2 or 3 quart casserole, combine all except macaroni. Stir. Heat in a microwave on medium or in a pan on the stove till cheese is melted. Stir often. Add macaroni. Stir gently until well-mixed. Smooth out top with a spoon. Sprinkle little strips of cheese on top to look nice. Can also sprinkle with paprika. If macaroni looks dry, add just a little milk on top, but do not stir in. Bake at 350 for about 30 minutes. Turn down to warm until serving. It reheats well. (Can substitute Velveeta for American cheese.)

Servings: 6

Cooking Times

Cooking Time: 30 minutes

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 350°F

Nutrition Facts

Serving size: 1/6 of a recipe (4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

248.9

Calories From Fat (5%)

11.52

% Daily Value

Total Fat 1.31g

2%

Saturated Fat 0.63g

3%

Cholesterol 12.1mg

4%

Sodium 983.56mg

41%

Potassium 262.8mg

8%

Total Carbohydrates 36.44g

12%

Fiber 1.36g

5%

Sugar 6.12g

Protein 21.97g

44%

Recipe Type: Pasta