Soupier Recipe | Soupier Mac and Cheese

My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so.

Ingredients

• 3 cups elbow macaroni
• 1 (10.75 ounce) can cream of mushroom soup
• 2 cups shredded Cheddar cheese, divided
• ½ cup milk
• ½ teaspoon prepared mustard
• 1 pinch ground black pepper
• 1 cup French-fried onions

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
3. Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish.
4. Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.

Nutrition Facts

• calories961
• carbohydrateContent90.3 g
• cholesterolContent61.8 mg
• fatContent53 g
• fiberContent2.6 g
• proteinContent26.6 g
• saturatedFatContent21.6 g
• sodiumContent1347.3 mg
• sugarContent4.9 g