Macaroni baked in a cheesy mushroom sauce is a tasty and satisfying meal. A delicious crumb topping makes each mouthful a taste of pure comfort. And, did I mention, there are onions in this dish. How much better can it get?
Macaroni and Cheese has to be my Number One comfort food. I just adore the stuff. My all time favourite is Good Old Macaroni and Cheese but I also enjoy many other varieties and have several on this blog as you can see here, here, here and even a vegan version here! Yes, I LOVE Macaroni and Cheese so much that here I go again with another recipe. This one comes from Company's Coming Meatless Cooking by Jean Paré. The book is out of print now but you can still buy used copies online.
I acquired my copy of the book after my Aunt Edith's funeral. The family was going through her things and this book was among her possessions. I can't remember if I asked for it or they just gave it to me but I was pleased to have the book because I wanted something to remember my dear aunt.
Aunt Edith was my mother's sister and I loved her to pieces, especially as a child. She is one of the few people who ever babysat my sister and me when we were young. She was a gentle person and never raised her voice. She would sing and laugh and read us stories. She made the most unusual snacks out of rye crisp crakers spread with peanut butter and sliced dates. To this day I can't look at a package of rye crackers without thinking of her. I also never use the Company's Coming Meatless Cooking book without thinking of her.
Here is the recipe for Macaroni with Cheesy Mushroom Sauce from Aunt Edith's cookbook.
Macaroni with Cheesy Mushroom Sauce
1½ cups elbow macaroni
1 tablespoon butter or oil
½ cup finely chopped onion
1 can mushroom soup
⅔ cup milk
½ teaspoon salt, or to taste
2 cups grated medium or old (sharp) cheddar cheese
2 tablespoons butter, melted
½ cup dry bread crumbs
¼ cup grated medium or old (sharp) cheddar cheese
Preheat oven to 350 degrees. Grease or pan spray a 6 cup casserole or baking dish.
Cook the macaroni according to package directions in lightly salted water. Drain and return to pot.
While macaroni is cooking, in a medium or large frying pan, cook onions in butter until soft but not browned. Stir in the soup, milk, salt, pepper and cheese. Mix together until cheese is melted.
Pour the cheese sauce into the cooked and drained macaroni and mix until all ingredients are combined. Pour into the prepared baking dish.
Mix the topping ingredients together and sprinkle over the top of the macaroni. Bake, uncovered, 30-40 minutes until top is browned and macaroni is bubbling hot. Let sit about 5 minutes before serving.
Makes about 6 servings.
Boil the macaroni in lightly salted water according to package directions. Drain the macaroni and keep hot.
While the macaroni is cooking, cook the onions and make the sauce by combining cooked onions, mushroom soup, milk, salt, pepper and cheese together.
Mix the sauce through the drained macaroni.
To make the crumb topping, melt the butter, add the bread crumbs and mix, then add the cheese and mix together. Sprinkle over the macaroni casserole.
Bake the Macaroni with Cheesy Mushroom Sauce in a 350 degree oven for 30-40 minutes until bubbling and golden brown on top.
Let sit 5 minutes before serving.
Delicious for dinner or supper.