Post # 32
You ladies are awesome! – I usually just make a roux and add cheddar cheese to make mac and cheese but its such a pain that i hardly ever do it and it never tasted all that great to me. Dh is a mac and cheese nazi and he loves the velveeta boxed macaroni and cheese that its just easier to let him. I don’t know what it is but the sauce is never smooth and it just doesn’t have that much flavor. Leave it to my husband to prefer the fake stuff over the real stuff.
Post # 33
I do it the lazy way. But it’s yummy.
While pasta is boiling, I cut up an onion very fine and put it with a little EVOO in a pan to cook until they are translucent.
Transfer onions to a sauce pan, add in Campbell’s Cheddar Cheese Soup in a can (with a cup of milk). I add about 2 cups of shredded old cheddar cheese to this (but you can use whatever kind of cheese you like!)
Drain pasta, fold the pasta into the soup mixture, pour into baking dish, sprinkle with desired amount of parmesan and cheddar cheese.
Bake at 375 for about 40 minutes. Delish!