CATEGORIES
Fall

Veteran’s Day Mac N Cheese

Prep:
15 m
Cook:
50 m
Ready in:
1 h 5 m
Yum
Thick, creamy, and melt-in-your-mouth mac and cheese is probably the best Veteran’s Day idea!
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INGREDIENTS
Servings: 6
Elbow macaroni
8 oz.
Processed cheese
8 oz. (you can use Velveeta or another variety), cubed
Condensed Cheddar cheese soup
1 can
Sour cream
1 cup
Parmesan cheese
¼ cup, freshly shredded
Milk
½ cup
Salt
to taste
Ground black pepper
to taste
Saltine crackers
½ cup, crushed
Butter
2 tbsp.
DIRECTIONS
  1. Heat the oven to 350° F/175° C/Gas Mark 4 and grease an 8x8 inch baking pan.
  2. Take a large pot, add water and a bit of salt, and heat over high heat bringing to a rolling boil.
  3. When the water starts to boil, add macaroni and cook for about 8 minutes, stirring occasionally, until the pasta is cooked through but is firm to bite.
  4. Drain the macaroni and put them into a large bowl.
  5. Add the next seven ingredients (from the cubed processed cheese to black pepper), stir well, and pour the mixture in the baking pan.
  6. Add the remaining ingredients (from crackers to butter) and sprinkle the mixture over casserole.
  7. Bake for 30 minutes or until bubbling. Remove the foil and bake for 5 to 10 more minutes or until the crumbs are golden brown.
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