- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
Ingredients
1 pound macaroni
Two 10-ounce cans cream of mushroom soup
4 ounces sharp Cheddar, grated
4 ounces Swiss cheese, grated
1 tablespoon truffle oil
1 cup 1/4-inch-diced celery (2 to 3 stalks)
1/2 teaspoon ground allspice
Kosher salt and freshly cracked black pepper
2 cups canned fried onions
Directions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.
- In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.
- Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.
My Private Notes
Show:
The Kitchen
Episode:
Comforting Classics
Categories:
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