A Son's Request by: Neb Yellit

First let me start off by saying that this is my first attempt at blogging. I appreciate any feedback visitors to the blog have. I hope you enjoy!

My friend Chad gave Jillian and myself the task of thinking of a recipe we've had that held some importance to us. My very first thought was my mother's macaroni & cheese. She makes this dish per my request every Easter, Thanksgiving, & Christmas. The reason this holds alot of importance to me has to do with the fact that rarely can I go anywhere else and say that the mac-&-cheese in question is anywhere near my mother's recipe. That is how much I love my mother's recipe for macaroni & cheese. No one else's comes close! So for three times out of the year I want my mac-&-cheese!!!!!!

Here is my mother's recipe which I'm pretty sure was passed on to her from her side of the family.

Ingredients:
16 0z Elbow Macaroni
10 3/4 oz Cream of Chicken soup
15 oz Cheese Wiz
Milk (optional)

What to do:

Boil your elbow macaroni according to the directions on the box. Once it is al dente, then drain the water and place back into the pot (avoid placing the pot back on the burner it was boiling on). Next add the Cream of Chicken & Cheese Wiz. Stir until well mixed. I like to add milk (just a little) to make the mac-&-cheese creamier. If you decide to add milk I wouldn't surpass 1/3 of a cup.

Here is the secret (or at least my mom thinks so), next you will want to lightly oil the bottom and sides of a casserole dish, then you'll want to pour the contents of the pot into the casserole dish. Turn on the oven to 350F and bake in the oven for approximately 30-45 minutes. I like to keep it in the oven until the very top of the mac-&-cheese is nice and browned on top. Once it is nicely browned, take it out and let cool down for approximately 10-15 minutes before serving.

If you make this recipe, then please share and let me know what you think!

Thanks for stopping by and reading my very first blog ever!

Neb Yellit