1/2 lb. macaroni, cooked al dente
1 can cream of mushroom soup
1/3 cup milk
5 oz shredded Cheddar
1 tsp dried minced onion
3 tbl seasoned bread crumbs for topping
Mix soup, milk, cheddar and onion in saucepan over slow heat until well blended and smooth. Pour over pasta in a casserole dish. Top with seasoned bread crumbs. Bake at 350, 30 to 40 minutes.
I've never seen macaroni and cheese made this way. It looks good! (I usually start with a roux of butter and flour, mix in the cheeses and mix it all with the macs. I put crushed Ritz crackers mixed with melted butter on top.)
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