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    Macaroni and Cheese Souperb

    Source of Recipe

    Mueller's Classic Recipes Cookbook

    Recipe Introduction

    List of Ingredients

    • 1 tablespoon salt (optional)
    • 3 quarts boiling water
    • 4 ounces (1 cup) elbow macaroni
    • one fourth cup chopped onion
    • 2 tablespoons butter or margarine
    • 1 can (10 and a half ounces) condensed cream of mushroom soup
    • three-fourths cup of milk
    • 1 cup (4 ounces) shredded cheese (use mild or sharp process or Cheddar, as you prefer)
    • 2 tablespoons buttered bread crumbs


    1. Add 1 tablespoon salt (optional) to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, 6 to 7 minutes. Drain in colander.

    2. Meanwhile, in saucepan, cook onion in butter until crisp-tender. Stir in soup, milk, and about three-fourths of the cheese; heat, stirring occasionally, until cheese melts.

    3. In a one and a half quart casserole, combine sauce and macaroni; sprinkle remaining cheese and crumbs on top. Bake at 350 F. about 30 minutes or until nicely browned and bubbling.

    4. Yield: 4 to 6 servings




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