What you need:
1 16 oz. box elbow noodles
1 6-8 oz. block extra sharp cheddar cheese
1 6-8 oz. block light cheddar cheese or spiced cheese (such as pepperjack)
1 can condensed tomato soup
1 can milk
2 tbsp butter
salt and pepper
Makes 4 servings
1. Preheat oven to 350 degrees F.
2. Cook the macaroni following the directions on the box. In a sauce pan, heat the tomato soup with equal parts milk until hot. While that is cooking, slice the cheese into thin pieces. Strain pasta once done.
3. In a deep medium sized casserole dish layer the bottom of the dish with about 1 inch of cooked noodles. Place a layer of cheese interchanging evenly between the two cheeses covering as much of the noodles as possible. Add another layer of noodles and do the same with the cheese until you have added all of the noodles. On the top layer of noodles add the cheese (if leftover, it makes a great appetizer of cheese and crackers) and 4 dollops of the butter. Pour the tomato mixture over the whole thing as evenly as possible and finish off with the ritz cracker crumble on top covering everything.
4. Place in the oven for 30 minutes until cheese is melted and the crust is slightly browned. Salt and pepper to taste.
Dig in for an easy family dinner! This can be made as a side, or as an entire dinner. Makes a family sized portion and makes some of the best leftovers if there are any. Double the recipe for double the people and it will for sure be a crowd pleaser. I can never help but to go back for seconds with this dish. This is one meal that mom makes the best, and I ask her to every chance I get.
All food is comfort food. Maybe I just like to chew.