This is just the base recipe; be creative with your mix-ins. I use diced ham and bacon often. Sometimes I stir in broccoli or peas. You can add cooked chicken and drained Rotel, beef and salsa, etc.
1/2 box pasta (macaroni, bowties, corkscrews, shells) cooked al'dente and drained
1/2 white onion, finely chopped
3 tbsp butter
3 tbsp flour
1 can Campbell's Cheddar Cheese condensed soup
1 c milk (add as needed, for your desired consistency)
2 c cheese (cheddar, colby jack, Swiss, etc), divided
2 wedges Laughing Cow Swiss cheese (can be made without, but these make it really good)
1/2 c. sour cream
dash hot sauce
black pepper
1/2 tsp Grey Poupon mustard
Melt 1/2 the butter in a large pot. Saute onions til translucent and tender. Add the rest of butter and melt. Whisk in flour and cook one minute. Add milk and stir til thickened and bubbly. Turn heat down to low. Add soup and 1/2 of the cheese. Stir gently to combine while cheese melts. Turn off fire. Stir in sour cream, hot sauce, pepper and mustard. Add your mix-ins, if using any. Top with remaining cheese. Bake at 325 for 20 mins til top browns.
This CAN be made ahead. Just cover tightly with foil and refrigerated for up to 4 days. I start by warming it in the microwave, just to take the chill off, and then baking it at 325 til the top browns and the cheese bubbles.
YES to the dijon mustard-- I add that every time I make mine! I also really stirring in cooked soybeans (edamame), since I always liked adding peas when I was a kid and this is along the same lines. Yum.
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