RECIPE AND PHOTO SUBMITTED BY Deborah Cook Adkins
Crunchy Mac-N-Cheese
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 teaspoon prepared mustard
Generous dash ground black pepper
2 cups elbow pasta, uncooked
2 cups shredded Cheddar cheese (about 8 ounces)
1 can (2.8 ounces) French fried onions
Heat the oven to 400°F. Stir the soup, milk, mustard, pepper, pasta and 1 1/2 cups of the cheese in a 1 1/2-quart casserole.
Bake for 20 minutes or until it’s hot and bubbling.
Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden.
Crunchy Mac-N-Cheese
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 teaspoon prepared mustard
Generous dash ground black pepper
2 cups elbow pasta, uncooked
2 cups shredded Cheddar cheese (about 8 ounces)
1 can (2.8 ounces) French fried onions
Heat the oven to 400°F. Stir the soup, milk, mustard, pepper, pasta and 1 1/2 cups of the cheese in a 1 1/2-quart casserole.
Bake for 20 minutes or until it’s hot and bubbling.
Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden.
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