Macaroni and Cheese
This is not a sophisticated recipe, nor one to serve to guests, however one cannot argue with its fifteen minute prep time and the fact that leftovers never stay around long, making it ideal for a weeknight family meal. Based on a recipe that must have originated in the US in the late fifties or early sixties, given its ingredients.
Servings: 5 servings
- 1 pound pasta small tubular shapes, like elbow or penne, that hold sauce, work best
- 10 3/4 ounce can condensed tomato soup Campbell's Healthy Request is a proven favorite
- 8 ounces 2% extra-sharp white cheddar cheese grated
- In a 6-quart stock pot, boil water and cook pasta according to package instructions until al dente. Drain in a colander.
- Using same burner but with heat turned off, return pot to stove, and immediately add condensed tomato soup. Return pasta to pot and stir to evenly coat. Add cheese, stir until melted and pasta is uniformly coated. Serve immediately.
The only thing that can go wrong with this recipe is that if the pasta cools too much before the cheese is added, then the cheese won't completely melt. This recipe is best when eaten immediately; leftovers never seem to reheat well.