I know, I know… the last thing this site needs is yet another mac & cheese recipe. Resistance is futile. I worship cheese and I cannot stop myself. The sad part is that I didn’t actually measure anything, so this is my best guess before I totally forget what I did. I pray to the Cheese Gods that sometime in the future this recipe will turn out the way it did tonight.
3/4 lb large elbow macaroni
1 1/2 – 2 cups sharp cheddar cheese (mix of orange and white)
1 can cream of potato soup
1/2 lb light sour cream (maybe slightly less)
1 pkg baby portabella mushrooms, sliced
1 large onion, diced
2 jalapenos, diced (optional)
1 pkg li’l smokies (tiny weiners, cut in half, also totally optional)
salt (or adobo spice mix)
pepper
parmesean, shredded (to taste)
bread crumbs
Pre-heat oven to 400 degrees.
Boil macaroni according to package instructions but stop 2 minutes short of the full time.
Sautee onions, mushrooms, jalapenoes, and li’l smokies. Season with salt (or adobo) and pepper and sautee until mushrooms are tender.
Combine the sautee mixture and cooked macaroni in a large casserole dish. Add the soup, sour cream, and cheese and mix well.
Sprinkle parmesean and bread crumbs across the top of the casserole.
Bake uncovered for 25 minutes.

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