Baked Macaroni And Cheese Casserole


1 lb. elbow macaroni, cooked according to pkg. directions
1 pkg. Kraft sharp cheese, grated
1 can cream of chicken or cream of mushroom soup (Campbell’s)
Bread crumbs

Mix soup with 1 can of milk in a bowl. Butter a large casserole dish. Put alternating layers of the macaroni, cheese, and the soup into dish. Top with bread crumbs.
Bake 1 hour at 350 degrees.
Serves 6.

We make this quite often. It is a great twist on mac and cheese. We sometimes omit the bread crumb topping and add extra cheese on top for that nice brown top. You can switch the cheese to velveeta if you prefer it too. Also, some butter in the mix makes it extra rich.