BAKED MACARONI AND CHEESE CASSEROLE
- 8 oz elbow macaroni
- 3 c water
- ¾ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
- 12 oz shredded cheddar cheese
- 1 c bread crumbs (dry)
- ¼ c melted butter
In large pot, cook elbow macaroni according to package directions. While pasta is cooking, combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) in separate, medium saucepan; bring mixture to a slow boil, after mixture boils remove from heat and place cheese directly into sauce. Stir to incorporate. After macaroni is cooked, drain well and return pasta to its original pan, add sauce and stir well (cheese does not have to be melted completely). Place into oven proof casserole dish. Meanwhile combine butter and bread crumbs, mix thoroughly to coat breadcrumbs; coat top of casserole with buttered breadcrumb mixture. Bake at 350 degrees F. for 30 minutes or until casserole is hot and bubbly.