Overnight Mac n’ Cheese Recipe
1 (10 ounce) can of Cream of Mushroom Soup
1 cup milk
1 cup sharp cheddar cheese, cubed
3 Tablespoons melted butter
1 cup uncooked elbow macaroni
1/4 cup bread crumbs
3 Tablespoons onion, chopped
Combine the Cream of Mushroom soup and the milk and whisk until smooth. Stir in the cheese cubes, chopped onion, and uncooked macaroni. Pour the entire mixture into a greased pan. Cover and refrigerate over night. The next day, add the bread crumbs to the top and drizzle the melted butter on the bread crumbs. Bake for one hour at 350 degrees.
According to Calorie Counter Recipe Analysis site: 358 calories each serving (4 servings total), 13.1g protein, 21.9g fat, 26.8g Carbs.
On Sunday afternoon, I started the first process of making the Overnight Mac n’ Cheese. I didn’t have sharp cheddar cheese so I swapped that with Colby Jack and White Cheddar.
The second day is actually super easy. It’s the day you sprinkle bread crumbs on top and pour some melted butter on that.
If you want the top extra crunch, pop it back in the oven and use the broiler. Just be careful you don’t burn it! The Colby Jack cheese didn’t melt as well as the sharp cheddar usually does. Oh well, live and learn.
Michael decided he wanted to “white trash” his mac n’cheese up. He cooked a bratwurst and sliced it into his dinner.
I ate a salad with mine.
For some added carbs, I had a Mirror Pond Pale Ale with dinner. 🙂
QUESTION: What is your favorite Mac n’ Cheese recipe?