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Comfort with a capital "C." Yes, it's made with Velveeta cheese and Campbell's mushroom soup. Yes, it's simple. Yes, it's Middle America. And yes, it's really good. Two cups uncooked elbow macaroni
One-half teaspoon salt
Six tablespoons butter
One-fourth teaspoon pepper
Two cups milk
One can Campbell's cream of mushroom soup
Approximately 10 ounces Velveeta cheese, diced
Grated Parmesan cheese (optional)
Preheat oven to 350 degrees. Cook macaroni in salted water no more that 5 minutes and drain. Place noodles in two-quart casserole dish. Combine the rest of the ingredients in a pot over very low heat until melted and thoroughly blended. Pour melted mixture over macaroni and stir. Top with grated Parmesan cheese. Bake uncovered for 50 to 60 minutes or until golden brown and bubbly.
Yield: Four to six servings
Variation: Prior to baking, grate other cheeses of your choice into the saucepot; add some additional milk to keep a soupy consistency. (The extra moisture is key to the luscious result.)
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