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