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Macaroni and Cheese

Ingredients
  • 10 3/4 ounces can cream of mushroom soup
  • 1/2 soup can milk
  • 8-oz box elbow macaroni
  • 1 cup grated extra sharp Cheddar cheese
  • 1/4 cup diced green peppers (optional)
  • 1/4 cup mayonnaise
  • 1 4-oz can sliced mushrooms (optional)
  • black pepper to taste
Instructions

Cook macaroni in boiling water until slightly underdone and drain. Grate cheese and dice peppers if using. Mix all ingredients in oven-proof mixing bowl until evenly combined or mix in a regular mixing bowl and transfer to a glass Pyrex casserole dish. Bake at 425 degrees for about 25 minutes or until top is lightly browned and bubbly but not scorched. Serves 4 generous portions and can be doubled or tripled easily. Add diced onions and/or leftover ham, turkey, or chicken as a variation.

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