Macaroni and Cheese

I promised to share this recipe a long time ago.  This is my Mom's Macaroni and Cheese recipe.  Not only is this one of my favorites, both growing up and now, but also my friends' favorites.  It's my go-to recipe for potlucks, gatherings and as a casserole to share.   Now, this is totally a 70's recipe.  Don't be shocked by the ingredients - this is not low cal health food to be honest, but it is so good!



Macaroni and Cheese

1 pound box of elbow macaroni

1/2 c. chopped onion

2 Tbs. butter

1 can either cream of celery or cream of mushroom soup

1 c. milk

12 oz. sharp American or cheddar cheese*

bread crumbs

tomato slices

dried oregano


Cook macaroni in boiling salted water and drain.  In a large skillet, saute onion in butter, until tender.  Add soup and gradually blend in milk.  Add cheese to skillet and cook on low heat, stirring gently to combine until melted.  Combine cheese sauce with macaroni in a large bowl or stockpot.  After mixed, pour into a large 2-quart casserole dish.  Top with a sprinkle of breadcrumbs, tomato slices and dried oregano.  Cover and bake in a 350 degree oven for about 30 minutes until bubbly and thoroughly heated.

* You can choose to substitute some or all of the cheese with a more natural Cheddar cheese, but it won't end up as smooth and creamy in the end, but tasty nonetheless!

Mini mac and cheese - baked in muffin tins