Southern Macaroni & Cheese

By KitchenGnome

Ingredients

• 8 ounces package elbow noodles, cooked and drained
• 8 ounces sharp cheddar cheese, grated
• 2 cups homemade cream of chicken soup or (1 10 3/4 ounce can cream of chicken soup + 10 3/4 ounces of water)
• 1/4 cup onion, chopped
• 3 heaping tablespoons mayonnaise
• 3/4 cup pimento pepper, chopped (large jar)
• 1 sleeve Ritz Crackers, crumbled
• 4 tablespoons butter, melted

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from addapinch.com

Preparation

Step 1

Instructions
Preheat oven to 350º F.
Mix the cooked noodles, cheese, cream of chicken soup (and water if using store-bought), onion, mayonnaise, and pimentos together in a large bowl. Spread into a 9 x 13-inch baking dish. Set aside.
In a medium bowl, mix Ritz Crackers and melted butter until thoroughly blended. Sprinkle crackers on top of casserole.
Bake at 350º F degrees until the cheese have melted and the top is golden brown, 30 minutes.

Freezer Friendly!
To freeze, prepare the macaroni and cheese without the addition of the buttery cracker topping. Spread the macaroni and cheese into a buttered 2 8×8-inch freezer to oven safe baking dish. Cover the dish tightly with aluminum foil and freeze for up to a month. To serve, remove from the freezer and bake at 350°F for 1 hour. Remove the foil from the macaroni and cheese and top with the buttery cracker topping and bake until the topping is golden, about 15 to 20 minutes longer.