The roots of this recipe go back to my first Dinner Club. It was Kibibi's turn to host. The star of the show was her baked mac and cheese. I'm sure the rest of the meal with amazing but we are all enamored by this cheesy decadence.
I begged Kibibi for the recipe, which she gladly passed on. I believe her aunt was the one who came up with it. I've tweaked it in the years since and made it my own. If I happen to mention that I'm making this mac and cheese, friends invite themselves over or mention they're drooling over the memory of the last time I made it for them.
It is that good.
Now you may wonder why I'm posting a hot dish recipe when it's been in the 90s here. All I can say is thank God for air conditioning! I was in need of comfort food last weekend and this fit the bill.
Baked Mac and Cheese
1 lb. any type of pasta, cooked and drained (I prefer penne (big) or ditalini (small))
2 cans cream of mushroom soup
1/2 c. mayonnaise (do not substitute Miracle Whip)
1/2 c. sour cream
4 c. cheddar cheese
Reduced Fat Cheez-its, crushed, about half a box's worth
1/2 stick butter (optional)
While the pasta is cooking, prepare a 13x9 casserole dish with cooking spray. Preheat oven to 350 degrees.
Mix together mayonnaise, sour cream, and cream of mushroom soup. Once blended, add cheese and mix well.
When pasta is al dente, drain the water and then add to the mayo-cheese concoction. Then spread this into the casserole dish. Sprinkle the crushed Cheez-its on top, as much or as little as you'd like. This will add a nice crunch and texture to the mac and cheese. If desired, cut the butter into pats and place these at regular increments on top of the Cheez-its. The butter takes it even further over the top!
Bake for 45 minutes or until Cheez-its are slightly browned. Prepare to be delighted and then adored by all who enjoy the Mac and Cheese!