I accidentally created the most fabulous mac & cheese I’ve ever had the other day, and I thought I’d share the recipe with you.  (Sorry–no pics–we ate it too fast!)

This has been a long time in the making–beginning with a simple casserole my Uncle Al shared with me many years ago.  That recipe consisted of prepared mac & cheese, cream of mushroom soup, and cooked hamburger.  I can’t stand the blue box stuff anymore, and I don’t even like Annie’s organic mac & cheese sauce, but this is my boys’ favorite dinner.   So, I made my own version.  🙂

1.  Cook pasta–you can use any shape–I like the shell pasta.  You can even try the rice noodles if you’re needing a gluten free recipe.  🙂

2.  Drain pasta in a strainer.  While it drains, pour a little bit of milk into the pot (didn’t measure, just enough to sort of cover the bottom of the pot).  Mix in a can of cream of chicken soup (or make your own–here’s a recipe you can try) and about a cup of shredded cheddar.  Stir until all the cheese is melted.IMG_3735

3.  Once cheese is melted, stir in the drained pasta.  Add some chopped (cooked) bacon (or you can cheat and use the real bacon crumbles 😉 ) and some cooked hamburger (I used about 1/2 pound).

4.  Top with crushed tortilla chips (I used the organic quinoa & flax seed variety from HEB) and bake uncovered for about 10 minutes at 350.

I hope you enjoy!

Karen