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Creamy Baked Macaroni and Cheese With Fried Onions
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- #58268
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 box (1 lb size) dry elbow macaroni pasta
16 ounces New York extra sharp Cheddar cheese (coarsely shredded)
8 ounces finely shredded sharp Cheddar cheese
1 can cream of mushroom soup
20 ounces milk
4 tablespoons butter
1/4 cup chopped chives
kosher salt, to taste
white pepper, to taste
1 tablespoon garlic powder
1/2 teaspoon nutmeg
fried onions
directions
Cook macaroni according to box, minus 2 minutes. Drain and set aside.
Preheat oven to 350 degrees F. Butter the sides and bottom of a 9x13 glass baking dish.
Using the same pan from the pasta, add the soup, milk, butter, and seasonings and chives. Stir over medium heat to combine and heat until butter has melted.
In a large bowl, gently fold the pasta and cheese until well combined. Pour in to baking dish. Pour in the milk mixture and gently combine with pasta and cheese. Bake for 45 minutes. Top with onions and bake for an additional 10 minutes.
Remove from oven and let stand for 10 minutes. Serve with sliced tomatoes garnished with chopped chives, Kosher salt, freshly cracked pepper and good extra virgin olive oil.
added by
recfoodrecipes
nutrition data
668 calories, 38 grams fat, 49 grams carbohydrates, 31 grams protein per serving.
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reviews & comments
February 20, 2011
Substituted 1/4 c. shortening for the 1/2 stick of butter, and sauted diced red onions to replace the fried onions. Used the elbow macaroni, and 1 1/2 lb. of generic "Velveta" cheese from the free food pantry, plus the suggested household spices. Because the cheese was processed, it easily melted in a saucepan and was poured over the cooked elbow mac. Delicious! Rave reviews agreeing it's a Five-Star + I have permission to make it again another time! Many thanks!!!
October 19, 2008
I didnt use milk, used water instead, still really great!
January 10, 2008
All I can say is yum! This is easy. No white sauces, mix and pour recipe. I didn't bake mine as long as the 45 minutes as I did not want it crispy. I also went light on the chives and mixed some sharp American in for a creamier texture. Very easy to adapt to your own style and definitely liked by the kids.