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“Got this one from my mother--it's our family favorite.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups macaroni, but you can use other pastas (elbows seem to be best)
  • 1 (10 ounce) can cream of mushroom soup
  • 16 ounces bricks extra-sharp cheddar cheese
  • 32 Ritz crackers (1 sleeve) or 1 cup breadcrumbs
  • 1 cup milk

Directions

  1. Shred cheese(keep some cheese aside to place on the top) and combine in sauce pan with cream of mushroom soup andmilk. Bring to a soft boil till cheese is melted.
  2. Remove from heat stir in bread crumbs.If you use crackers crush them in a sandwich bag till finely crushed.
  3. Boil macaroni (still a little firm); drain.
  4. Pour about 1/2 into a casserole dish and stir in cheese mixture; stir in the rest of the macaroni till mixed in with cheese sauce.
  5. Place some cheese on the top. A thin layer works well.
  6. Pour a small amount of milk (1/4 cup or so) over the top of the cheese. Cover dish and bake at 350°F for about 20 minutes then remove cover. If you like crispy edges and bake 10 to 15 more minutes.

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