I have tried and failed to make my own macaroni and cheese many times before; however, this time I was bound and determined to make a good casserole.
Ingredients:
- 1 16oz Box of Elbow Macaroni
- 1 Tbsp of Butter
- 2 Cups Shredded Colby Jack Cheese
- 1/2 Cup of Sour Cream
- 1 1/2 Cups of Skim Milk
- 1 Can of Cream of Mushroom Soup
- 1 Cup of Frozen Carrots
- 1 Cup of Frozen Peas
- 1 Tsp of Garlic Salt
- Canadian Bacon (I used 8 pieces of bacon)
- Bread Crumbs
Directions:
Preheat oven to 350*.
Cook the pasta as instructed on package in a large stock pot.
In a small sauce pan, melt the butter and stir in milk, sour cream, and 1 1/2 cups of cheese. This should continue to boil until it’s a smooth liquid consistency.
Once the pasta has been drained return back to the original stock pot. Pour cheese mixture over pasta and add cream of mushroom, carrots, peas, and garlic salt. Stir well to mix this together.
Spray nonstick 9 x 13 baking spray on a baking dish, then pour enough of the pasta to cover the bottom of the dish. Place Canadian bacon on top, then do another layer of the pasta mixture add the remaining Canadian Bacon and top with the remaining cheese. Finish off by adding a handful of bread crumbs across the top of the dish.
Bake this in the oven for 20 minutes or until the cheese has fully melted.
This was a perfect one dish meal for my on the go family! Enjoy!
This looks fantastic! Love all the extra added veggies!