Crispy Macaroni And Cheese
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Pepper||1 1⁄4 Dash|
|Cooked elbow macaroni||3 Cup (48 tbs)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|French fried onions||1 Cup (16 tbs)|
In 1 1/2-quart casserole, blend soup, milk, mustard, and pepper.
Stir in macaroni and 1 1/2 cups cheese.
Bake at 350°F. for 20 minutes.
Top with onions and remaining cheese; bake 10 minutes more.