Four-Ish Ingredient Recipes- Homemade Mac And Cheese

I got this recipe years and years ago from, I think, Taste of Home magazine. I am talkin' back in the 90's, so a long while ago. I have probably made this dish over 100 times and every one who tries it loves it. Does it have fancy ingredients? Nope. Just the basics and it puts those fancy mac and cheese recipes to shame. :)





Homemade Mac and Cheese

source

1- 2 C. elbow macaroni, boiled
2- 2 C. milk (I use low fat)
3- 2 C. cubed cheddar cheese (I usually use a whole brick, cubed but use more if you like yours extra cheesy!)
4- 1 can cream of chicken soup (again, I use low fat)
5- 1 onion, diced small ( I know, right? Who would have thought onion, but it makes all the difference!)

Now the original recipe called for uncooked noodles mixed in and baked. This is fine and dandy but you will end up with some really hard noodles here and there so I have boiled the elbow mac beforehand to make it creamier. You could even boil it in the morning, put it in a Tupperware container in the fridge and bring it out to add when you are ready to make dinner.
Preheat the oven to 350. In a casserole dish (a 9 x 13 is just fine), combine all the ingredients and bake for 1 hour uncovered. Stir once halfway through baking. Serves 4-6.

Thats it!! We eat this as the main dish but it would be great as a side to a big Sunday meal or even a holiday dinner!