REDNECK MAC 'N CHEESE CASSEROLE

Redneck Mac 'n Cheese Casserole image

Provided by Cheryl Kemptner

Number Of Ingredients 10

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8 oz uncooked elbow macaroni
1 can(s) cream of mushroom soup
1/2 c milk
1 c mayonnaise (not Miracle Whip)
3 Tbsp butter, melted
1 Lg. jar(s) (or 2 small jars) pimento, diced (do not drain); to those of you that say, "I don't like pimento," the taste is mild and fantastic in this dish. Frankly, I don't care for pimento either, but in this dish it just works!
3 Tbsp onions, chopped small (I have also used dried onions in a pinch)
salt to taste and lots of black pepper
8-16 oz cheese, sharp cheddar - grated - (if i'm not using the ritz crackers on the top, i use 16 oz and save about 1/2 for the top)
2 c Ritz cracker crumbs (really good addition, but you can omit and just put grated cheese on top before cooking)

Steps:

1. Preheat oven to 375°. Cook macaroni according to directions, drain and set aside.
2. In large bowl mix cream of mushroom soup w/ 1/2 cup milk.
3. Save some grated cheese for the top. Except Ritz crackers, macaroni, and cheese for top, add all other ingredients. Mix well by hand.
4. Add cooked macaroni.
5. Lightly stir until all macaroni is coated.
6. Pour into 9 x 13 casserole dish.
7. Sprinkle remaining cheese on top.
8. Add Ritz cracker crumbs if you wish. (Makes it really good!)
9. Cook at 375° till it bubbles about 25-35 minutes.