creamy cheese and macaroni

Preheat oven to 350°

Ingredients:

8 oz. elbow macaroni

1 can Campbell’s Cheddar Cheese soup
½ soup can of milk
8 oz. shredded cheese ( I prefer either sharp cheddar or monterey jack)
1 sleeve of Ritz crackers, crushed
2 Tbsp. butter

Directions:

Boil the macaroni until al dente, drain

While the macaroni drains, combine the cheddar cheese soup and half a soup can of milk in a large sauce pan and heat until bubbly.

Add the pasta to the sauce pan and half of the shredded cheese, stir until blended

Place the pasta mixture into an 8x8 baking dish

Melt the butter in a small sauce pan and add the crushed Ritz crackers

Cover pasta mixture with the remainder of shredded cheese and sprinkle the crushed crackers on top
 
Bake for 20 minutes or until bubbly

crushed ritz crackers

before baking