Don’t most people like macaroni and cheese? Seems so to me. Somewhere long ago some forward thinking cook decided to combine two of my favorite ingredients–macaroni and cheese–to make a delicious and simple main dish or side dish.
By itself, macaroni is just about tasteless, but combine it with other ingredients and it can become a magical, flavorful, mouth-watering experience.
I prepare Mac and cheese the usual way with the good results. However, I also make a Mac and Cheese casserole that will serve as the center of a meal; just add desired extras.
This dish can be started, finished and ready to eat in an hour.
This dish does not depend on precise measurements and amounts, so play with it and develop your new favorite go-to Mac and Cheese recipe.
Hamburger (at least a pound)
Cheddar Cheese Soup or Cream of Mushroom Soup
Ritz or Town House Crackers
Salt and Pepper to taste
Brown the hamburger in a skillet and break into small pieces. Add onion to meat when it is nearly done. Drain grease and set meat aside.
Boil the macaroni by the package instructions. When ready, drain in a colander.
In a large bowl, mix hamburger and onion, macaroni, soup and milk enough to make a good mixture. The macaroni will absorb much of the liquid, so add a little extra. I add melted butter just because I can.
Have a greased casserole dish prepared, add the mixture then top with shredded cheddar cheese.
Put a few of the crackers at a time in a plastic baggie but don’t seal. Use either a rolling pin or your fist to pound the crackers to small bits. Spread this over your cheese. Repeat this step until the dish is completely covered.
Melt more butter, a half stick or more. Drizzle crumbs with the butter.
Cook in a 350 degree oven until lightly brown, usually 30 minutes.
The final step is to ring the bell and call out: “Dinner’s Ready. Come and get it!’
Thanks for listening… and keep smiling.
Audrey McCarver August 12, 2022