>Daughter is home from college with mono. We’re working through Amigo’s annual IEP. Both Husband and I face increasing challenges in our respective workplaces due to layoffs. We’re secure (for now), but the workload increases and the stress grows along with the workload. What to do? Make comfort food for supper, of course! When I found this recipe, I said, “Cheese? We always have plenty of cheese in the house!” I can reach for these ingredients almost any time; they’re staples in my pantry.

Incredibly Delicious Mac & Cheese Bake

1 can condensed cream of chicken (or celery or mushroom) soup
2 cups milk
1 1/2 cup shredded cheddar cheese
1 cup shredded Sargento Mexican Blend cheese
1 cup shredded 4-cheese quesadilla blend cheeses (also a Sargento blend)
1 package (16 ounces) macaroni, any shape. I used elbow mac.

1. Cook pasta in a large pot of boiling water. Drain.
2. In a separate bowl, mix condensed soup, cheeses, and milk. Stir in cooked pasta. Pour into a greased casserole dish. Cover.
3. Bake at 350 for 30 minutes.

The cheeses called for were actually Parmesan and Mozzarella. I had the taco and quesadilla cheeses in stock already, so I used them rather than buy more cheese. Don’t laugh; I have too much cheese in the refrigerator right now because we stocked up at the grocery store and then the BoyChoir fundraiser of cheese and sausage arrived. Whoa, baby, there are a lot of good Wisconsin snacks in our kitchen! I imagine you could use your favorite cheeses as long as you kept the portions the same.

I used a two-quart casserole dish, and it was woefully too small. I was afraid of spilling every time I stirred. Next time I’ll use something bigger – maybe a 13 X 9 pan instead.

I found this recipe in a collection of coupons and made my own changes (of course, as usual). According to the little piece of not-so-junky junk mail, you can find more “homemade flavor” at HomeMadeSimple.com with a search for the word “recipes.” I haven’t tried it yet. Look out family, I might become scary good in the kitchen!