This recipe uses condensed mushroom soup to enhance the flavor of the cheese mixture. Once you’ve tasted this recipe you’ll return to it again and again.
3 cups cooked elbow macaroni
1 can condensed mushroom soup
1 1/3 cups milk
1 tsp salt
1/2 tsp pepper
4 cups grated extra old cheddar cheese
Cook elbow macaroni and pour into a greased oven safe pan. Set aside.
In a saucepan melt soup, milk, salt, pepper and cheese. Cook until creamy. Remove from stove and pour over macaroni. Mix thoroughly. Bake in a 350 degree Fahrenheit oven for 30 minutes. Serve while hot.
May be topped with extra cheddar cheese before baking.