Focht Mac & Cheese
A simple, unique take on mac and cheese that uses tomato soup
Servings: 8 people
Cost: $7.00
Equipment
- 1 oven safe 4qt pot
- 1 cheese knife
- 1 large spatula or spoon
Ingredients
- 4 c uncooked macaroni
- 2 cans condensed tomato soup 10.75 oz can
- 1 can milk measured in tomato soup can
- 16 oz extra sharp cheddar cheese
Instructions
- Preheat oven to 350º
- Cook macaroni according to box instructions4 c uncooked macaroni
- While macaroni is cooking, cut cheese into cubes16 oz extra sharp cheddar cheese
- When macaroni is done, combine all ingredients in macaroni pot2 cans condensed tomato soup, 1 can milk
Split cooking option, cutting down on total time
- Cook mixture on the stove, stirring occasionally until cheese is melted, about 10 minutes
- Transfer pot to oven and bake uncovered for 30 minutes, or until bubbly and darkened to taste
Oven baking option
- Bake for 60 minutes, or until bubbly and darkened to taste. If desired, stir half way through baking. This leads to a more homogenous cheese mixture, otherwise not stirring will leave melty cheese chunks throughout. Whichever you prefer.
Notes
This is the amount we normally make, and saves a little over half for leftovers.
Note the deviation for the cooking steps. You can either cut down on total time by cooking on the stove for a bit, or just bake it for 60 minutes. Also if you want melty cheese chunks instead of a homogenous cheese distribution, choose the 60 minute oven bake time without stovetop cooking.
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