Macaroni and Cheese
I made a huge batch of this for my sons graduation and everyone raved about it. The first time I tried it was probably 10 years ago and it is a family favorite. I prefer sharp cheddar as it really gives it a nice flavor.
Ingredients
- 12 oz pasta
- 1 can cream of mushroom soup
- 3/4 cup milk
- 1 tsp dry mustard
- 1/8 tsp pepper
- 2 cups sharp cheddar, shredded
- 1 – (3 oz) can french fried onions
Cook the pasta to al dente.
Combine the soup, milk, mustard, pepper, cheddar, and onions.
Mix pasta and soup mixture and pour into greased casserole dish.
Cover with foil and bake in 350° oven for 35 minutes.
Remove foil and bake an additional 10 minutes. Serve.
The Cooking Cobb 
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