Ingredients
- 1 (8 ounce) package uncooked macaroni pasta (cooked only about halfway drained then rinsed in cold water)
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undilued
- 1/2 soup can half and half or whole milk (use soup can from condensed soup)
- 8 to 10 ounces shredded sharp cheddar cheese, divided
- 1 large egg, beaten
- Salt and fresh ground black pepper, to taste
- Cayenne pepper or hot sauce, optional and to taste
- 1 sleeve of Ritz Crackers, crushed
- 1/2 cup butter, melted
How to Make
-
Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish
-
Step 2: In a saucepan combine the cheddar cheese soup and half a soup can of milk; heat stirring just until bubbly. Mix in HALF of the shredded cheese and let the mixture melt together. Set the soup/milk mixture aside to cool.
-
Step 3: Once the soup/milk mixture has cooled; in a large bowl combine the mixture with the cooked macaroni, beaten egg and cayenne, then season with salt and pepper. Pour macaroni mixture into baking pan. Sprinkle with the remaining shredded cheese.
-
Step 4: Sprinkle the crushed crackers on top of the cheese, then pour the melted butter over the crackers. Bake in preheated oven until bubbly (about 25-30 minutes).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.