I discovered this version of macaroni and cheese when I was a youngster learning to cook. My mom used to make the mac and cheese all the time, and she would always bake it. One day, I was craving cheesy goodness, but didn't want to wait for it to bake, so my grama said "Just melt the cheese and mix it up." Genius! It's so simple and so delicious, I find myself craving it almost weekly. Not baking it keeps it super creamy and the garlic adds just a smidge of extra flavor. I use shells for the pasta because they hold the yummy goop the best. Worried that the kids won't like the cream of mushroom soup? Don't tell them! Seriously. I was 12 before I knew my mom used cream of mushroom. Of course, my initial reaction was "Ew! I'm never eating that again!" My resolve didn't last long and now I even love cream of mushroom plain. Add 1/4 cup shredded Parmesan for an added kick!
Easy Mac & Cheese
4 oz extra sharp cheddar cheese
1 10.75 oz can of cream of mushroom soup (Do not use Chef's Cupboard. It tastes horrid.)
1-2 tbsp milk
8 oz pasta
Salt, pepper, garlic salt
1. Cook the pasta according to the directions on the box. Do not overcook or the pasta will be soggy. Soggy pasta is nasty. Add a pinch of salt to the water once it starts boiling.
2. While the pasta is cooking, melt the cheese in a small saucepan along with the milk. Season with salt and pepper. You can also skip the milk and just melt the cheese in the microwave. If you use the microwave, cook on high 30 secs, stir, go another 30, stir. Rinse and repeat until the cheese is melted and bubbly.
3. Drain the pasta. Add the cheese to the pasta and stir thoroughly. Mix in the cream of mushroom soup last. Season with salt, pepper, and garlic salt. Enjoy!
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