Baked Macaroni and Cheese
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Serves/Makes: 8
Ready in: 1-2 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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