Baked Macaroni and Cheese
1 box dry elbows (1lb)
16 oz New York Extra Sharp Cheddar (coarsely shredded)
8 oz finely shredded sharp cheddar
1 can cream of mushroom style soup
2 cans (from soup) milk
1/2 stick butter
1/4 Cup dried chopped chives
Kosher Salt to taste
White Pepper to taste
1 Tbsp garlic powder
1/2 tsp Nutmeg
Fried Onions
Cook macaroni according to box, minus 2 minutes. Drain and set aside.
Preheat oven to 350F. Butter the sides and bottom of a 9x13 glass baking
dish. Using the same pan from the pasta, add the soup, milk, butter, and
seasonings and chives. Stir over medium heat to combine and heat until
butter has melted. In a large bowl, gently fold the pasta and cheese
until well combined. Pour in to baking dish. Pour in the milk mixture
and gently combine with pasta and cheese. Bake for 45 minutes. Top with
onions and bake for an additional 10 minutes. Remove from oven and let
stand for 10 minutes. Serve with sliced tomatoes garnished with chopped
chives, Kosher salt, freshly cracked pepper and good extra virgin olive
oil
Serves 8
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