2.5 cups of elbow macaroni 1 egg 1.5 blocks of extra sharp cheddar cheese 5 Tbsp of margarine 1 can of evaporated milk 1 can cream of mushroom soup 1/2 sleeve of saltine crackers Cook macaroni until almost done. Drain and mix with margarine until margarine is completely melted. In a separate bowl, mix together evaporated milk, egg and cream of mushroom soup. Shred cheddar cheese & add 2/3 of shredded cheese to milk/soup mixture. Add mac and margarine mixture to soup/milk mixture and stir well. Pour mixture into casserole dish. Sprinkle remaining cheddar cheese over the top. Then, sprinkle with a handful or two of crushed saltine crackers. Bake at 350 for 30 minutes or until the cheese on top is completely melted and slightly brown around the edge.
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