Main Dishes:
Macaroni and Cheese
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1 box (8 ounces) elbow macaroni, cooked and drained
1 pound grated sharp Cheddar cheese (save some for on top)
1 cup mayonnaise
1 cup cream of mushroom soup
1 jar (4.5 ounces) sliced mushrooms (less if desired)
1 jar (2 ounces) sliced pimiento, drained
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Add all ingredients to the cooked macaroni and mix well. Top with the reserved cheese.
Bake, uncovered, in greased 9x13-inch baking pan at 350 degrees until bubbly. May use a Pyrex
9x13-inch dish.
Vera Madlem
Geneseo
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