Macaroni and Cheese Casserole
- 12 ounces (4 cups dry) elbow macaroni
- 4 cups water
- 1 cup Shirley J Universal Cream Soup & Sauce Mix (or White Cheddar)
- 2 cups cheddar cheese, shredded
- 1 cup dry bread crumbs
- ¼ cup melted butter
Preheat oven to 350°. In a large pot, cook elbow macaroni according to package directions. While pasta is cooking, combine water and Whisk Bliss in separate, medium saucepan, and 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 (cheese does not have to be melted completely). Place into ovenproof casserole dish. Meanwhile, combine butter and breadcrumbs, mixing thoroughly to coat breadcrumbs. Cover top of casserole with buttered breadcrumb mixture. Bake at 350° for 30 minutes, or until casserole is hot and bubbly.
This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.