Hey Amy!

My other half’s mother gave me a 25-year-old cookbook from the firefighters of NYC.  It’s fun to read as there are firefighter stories that accompany just about every recipe  in the book.  There are all sorts of recipes but the one’s I want to share with you this week are pasta dishes.  We begin with good ole macaroni and cheese, in the oven as it should be.  Yum.

Ingredients:

3 lbs. elbow macaroni
5 cans cream of mushroom soup + 5 cans milk
8 oz. shredded sharp cheddar cheese
8 0z. grated Parmesan cheese
2 c. fresh mushrooms, sliced
crackers or bread crumbs for topping

Preheat to 350.  Cook macaroni according to package instructions and transfer to greased baking dish.  Heat soup adding milk while stirring.  Meanwhile saute mushrooms until lightly brown.  Pour soup, cheeses and mushrooms into baking dish and mix well.  Toss crushed crackers or bread crumbs to create crust.  Bake for 30 minutes.

I liked this recipe because it was simple and I love mushrooms.  Adding them to to this dish was a perfect combo of cheese, more cheese and mushrooms.  Enjoy!

xo–me

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