2 cups elbow macaroni
2 quarts boiling water
1 tbsp cooking oil
2 tsp salt
4 cups sharp cheddar cheese, shredded
1 can cream of mushroom soup
2 cups milk
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp paprika
In a large uncovered saucepan cook macaroni in boiling water, cooking oil and salt until tender but firm, 5 - 7 minutes. Drain and return macaroni to pot.
Add remaining ingredients, mix and pour into a greased 3 L casserole.
Bake uncovered in a 350 degree oven for 30 - 40 minutes.
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