This is the perfect comfort food and can easily be made gluten free by using GF macaroni and GF tomato soup. The only difficult part of this recipe is it's a bit random for amounts of ingredients. Only the brave make random recipes. Amounts are not precise.
Definitely a Grandmaman recipe!
Ethan took on the challenge and was able to decipher
Grandmaman's recipe and make it his own.
Not only yummy but a creative "Enjoy the Moment" photo! Love it!
Grandmaman's recipe and make it his own.
Not only yummy but a creative "Enjoy the Moment" photo! Love it!
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| Photo and Meal by Ethan |
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| This is elbow macaroni! |
Ingredients
canned tomato soup (usually 1 can)
elbow macaroni (usually 2 cups dry)
grated cheddar cheese (as much as you want, maybe 1/2 to 1 cup depending on how much you have in the fridge, how cheesy you want it and what your cheese budget allows)
elbow macaroni (usually 2 cups dry)
grated cheddar cheese (as much as you want, maybe 1/2 to 1 cup depending on how much you have in the fridge, how cheesy you want it and what your cheese budget allows)
salt and pepper
Optional Ingredients
other types of cheese
Panko bread crumbs (GF or not)
1. Boil elbow macaroni according to package instructions. Drain.
2. Spray casserole dish with cooking spray and pour macaroni into the casserole.
3. Mix in 1 can of tomato soup undiluted and the grated cheese . (sometimes GF tomato soup is already diluted but that should be fine. Sometimes I add a little water if I think it's too dry. Salt and pepper to taste.
4. It's ready for the oven now unless you want to put some extra cheese or bread crumbs on top(which can be toasted and/or spiced or not).
5. Bake in 350 degree oven for about 30 minutes for an average size casserole. If you are doing smaller or larger casseroles adjust the cooking time. The dish is done when bubbling and/or crispy on top.
