this was one of my FAVORITE dinners as a kid, although my mom now claims that she made it differently than the recipe she gave to me… I’ll try my best to make this recipe ‘usable’, but you’ll probably have to refer to my recipe disclaimer and accept my apologies, once again, for ambiguous measurements!
in case that won’t actually cut it for you, allow me to try and translate.
- cook 2 cups of macaroni according to package directions. drain. put in 2.5 quart casserole dish or 9x13 pyrex dish. (I only use whole wheat pasta and actual elbow macaroni can be hard to find – although a friend recently alerted me that whole foods sells it. i use shells, rotini, bow ties, whatever the kids choose.)
- in a separate bowl, combine 1 can of cream of something soup (I usually use celery), 1 can of milk (meaning you measure your milk in the soup can you just emptied), and several good shakes of the following spices: parsley, celery seed, onion powder, garlic powder, and basil. mix WELL with a whisk.
- pour over cooked noodles.
- cube cheese (I do this while the noodles are cooking). the amount of cheese is kind of hard to specify. i’ve been making this for years and I just kind of eyeball it. maybe about a cup? maybe a little more?
- stir in cheese, making sure to get it well distributed throughout. this is also where I like to add some diced ham, if we’ve had it recently and have leftovers, but it’s just as good without it too.
- sprinkle parmesan cheese and paprika over the top.
- cover and bake at 350* for 30-40 minutes, until bubbly and all cheese is melted. remove cover for the last 5 minutes of baking.
- allow to set for a few minutes before serving.