Bubbe Bess' Macaroni and Cheese
A quick and easy macaroni and cheese that skips the step of making a roux. Canned tomato soup and cream combine with cheddar to make a rich and creamy casserole. A crispy golden breadcrumb topping adds great textural contrast to the cheesy tangy noodles.
Ingredients
- 454 grams dried macaroni noodles
- 2 Tablespoons Diamond Crystal Kosher salt
- 454 grams cheddar cheese (white or orange) shredded
- 2 10-ounce cans Tomato Soup
- 3/4 cup 35% or half and half cream
- 3/4 cup Panko breadcrumbs
- 2 Tablespoons unsalted butter
- 1/2 teaspoon Diamond Crystal Kosher salt
Instructions
- Preheat oven to 325°F. Grease a 2 Quart casserole dish with butter and set aside.
- Bring a large pot of water to a boil. Add 2 Tablespoons Diamond Crystal Salt to the water. Add macaroni and cook for 3 minutes less than the package instructions. Drain noodles and transfer back to pot.
- Add grated cheddar, tomato soup and cream to the noodles in the pot. Mix well and transfer macaroni to the casserole dish.
- Melt 2 Tablespoons butter in a large skillet. Add bread crumbs and toss until all the crumbs are coated. Cook for about another 2 minutes, tossing well. Spread breadcrumbs over top of casserole dish. Bake macaroni and cheese for 30 minutes until cheese is bubbling and top is golden brown.
Notes
This is my late mother-in-law's recipe. I have adapted it slightly by adding a bit of cream to the mixture, as I found it to be a bit dry. My children and all their cousins think that this is the ultimate mac and cheese!
Nutrition
Calories: 692kcalCarbohydrates: 65gProtein: 29gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 96mgSodium: 3094mgPotassium: 285mgFiber: 3gSugar: 4gVitamin A: 983IUVitamin C: 0.3mgCalcium: 600mgIron: 2mg
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