Easy Macaroni and Cheese

By CookingLisa

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Rate this recipe 2.4/5 (7 Votes)

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Ingredients

7 ounces uncooked elbow macaroni
2 cups shredded Cheddar cheese soup
1 can {11 ounces} condensed Cheddar cheese soup
1 3/4 cups milk
1 jar 2 ounces sliced pimiento, drained
3/4 teaspoon salt
1 cup crushed potato chips
Chicken-Pepper Sauce below
1 package about 1 ounce chicken gravy mix
1/2 cup water
1/2 cup dairy sour cream
2 tablespoons chopped green pepper
Paprika

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix all ingredients except potato chips and Chicken-Pepper Sauce in greased 2-quart casserole or baking dish, 8 times 8 times 2 inches. Cover and refrigerate up to 24 hours.
1 hour 30 minutes before serving heat oven to 350 degrees. Stir macaroni mixture sprinkle with crushed potato chips. Cover and bake 1 hour. Uncover and bake 20 minutes. Serve with Chicken-Pepper Sauce. 4 to 6 servings.

Step 2

Heat gravy mix, water, sour cream and green pepper to boiling, stirring constantly. Sprinkle with Paprika.

To crush potato chips easily, place in plastic bag and roll.