Kay’s Mac & Cheese
This is just about the best Mac & cheese you ever had
Kay Depew
1 lb (for 9x13 pan) macaroni, cooked and
drained
2
cans
mushroom soup
2 soup
cans
milk
2
TBS
all purp flower
1
cup
sour cream
3 1/2 cups
ea
cheddar and jack cheese shredded
1
TBS
Seasoning salt
1
cup
Peppridge Farms Herb Seasoned stuffing
crumbs (hard to find but get
some)
Mix soup, milk, sour cream and seasoned salt in a bowl. Add
mixture to macaroni and
stir in 3 cups each of the cheeses. Pour into a 9 x 13
pan.
Top the combined mixture by sprinkling with the remaining cup
of the cheeses and stuffing mix.
Bake @ 350º for 20 – 30 minutes. If Mac &
Cheese has been in the refrigerator, remove and let
come to room temperature before re-heating. If taken directly
from refrigerator
re-heat @ 350 for 30 – 50 minutes or until hot through