Redneck Mac 'n Cheese Casserole

• Produce

  • 3 tbsp Onions

• Canned Goods

  • 1 can(s Cream of mushroom soup

• Condiments

  • 1 cup Mayonnaise

• Pasta & Grains

  • 8 oz Elbow macaroni

• Baking & Spices

  • 1 Salt to taste and lots of black pepper

• Snacks

  • 2 cup Ritz cracker crumbs

• Dairy

  • 3 tbsp Butter
  • 8 oz Cheese
  • 1/2 cup Milk

Found on justapinch.com

Description

Ingredients

• 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 dont like pimento," the taste is mild and fantastic in this dish. Frankly, I dont 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 im 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)

Directions

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