So we all know I'm a cheese-lover... I had the privilege of testing out someone else's mac & cheese recipe while in Arizona for Spring Training baseball in March. This dish was a true crowd pleaser (myself included). I'm giving up my first guest blog spot to a true winner & excellent hostess: Ms. Mary Louisa-Thompson! Remember: Cheese makes the heart grow fonder. Enjoy!
MLT's Mac & Cheese via Mary-Louisa Thompson:
1 lb. box elbow macaroni
2 cans Campbell Cheese Soup
1 16 oz. Sour Cream
1 bag Shredded Mozzarella Cheese
Salt, pepper, & garlic powder to taste
Sharp Cheddar & Parmesan to top dish
1. Put oven on 350.
2. Boil 1 box of elbow macaroni pasta, until soft.
3. Drain pasta.
4. Put pasta in a long, oblong, 13x9 glass casserole dish.
5. Mix in 2 cans of Campbell cheese soup, 1 16oz sour cream, 1 bag of shredded mozzarella cheese, pepper, garlic powder (milk is optional).
6. Cover the top with shredded Sharp cheddar cheese and then sprinkle Parmesan cheese over that.
7. Cover with aluminum foil and put in oven for 20 minutes.
8. Take aluminum foil off and put on broil for 5 minutes and then remove from oven when the top is lightly brown.
2. Boil 1 box of elbow macaroni pasta, until soft.
3. Drain pasta.
4. Put pasta in a long, oblong, 13x9 glass casserole dish.
5. Mix in 2 cans of Campbell cheese soup, 1 16oz sour cream, 1 bag of shredded mozzarella cheese, pepper, garlic powder (milk is optional).
6. Cover the top with shredded Sharp cheddar cheese and then sprinkle Parmesan cheese over that.
7. Cover with aluminum foil and put in oven for 20 minutes.
8. Take aluminum foil off and put on broil for 5 minutes and then remove from oven when the top is lightly brown.
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