Macaroni and Cheese Bake recipe

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Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
¾ cup milk
1 pound elbow macaroni
4 tomatoes, sliced
12 slices processed sharp Cheddar cheese

Nutrition Info

316.2 calories
carbohydrate: 45.4 g
cholesterol: 14.3 mg
fat: 6.6 g
fiber: 2.6 g
protein: 17.1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 762.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.

  3. Bake for 25 minutes or until cheese is golden and bubbly.

Recipe Yield

1 9x13 dish

Recipe Note

This is a pretty simple recipe using cream of chicken soup that can be used when you have a large group to feed. I got it from my dad who feeds 8 people, and this does the job.

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