I just had to share this macaroni and cheese recipe that I originally got from my Mother in Law. I added my own little tweaks and it is now a family favorite.
4-5 Cups Uncooked Macaroni
3-4+ Cups Shredded Cheddar (sharp or medium)
1 Can Campbell's Cream of Celery Soup
1 Can Campbell's Cream of Chicken Soup
1+ Soup can of Milk
3 Celery Stalks cut into small pieces
1/2 to 3/4 of a Medium Onion cut into small pieces
1 stick (1/2 cup) of margarine or butter
salt and pepper to taste
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| Mom in Law's Macaroni & Cheese |
Start salted water boiling in a large pot and cook the macaroni. While the noodles are cooking cut up the celery and onion. Melt the margarine (or butter) in a small skillet over medium/low heat and saute the celery and onion until the onion is translucent and both are soft, set aside.
Once the macaroni has cooked, drain it well and put it into a large non-stick pot over medium heat. Add both cans of soup, one can of milk and the sauteed celery and onion. Gradually add in the grated cheese stirring constantly until melted. Add more milk as needed for a creamy consistency. Add salt and pepper to taste.
This recipe will yield quite a bit - feeds a family of 4 with enough leftovers to freeze for another meal. This recipe can be altered by using different cheeses and/or different cream soups. You can also add frozen or fresh vegetables to the noodles while they are cooking.
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Into a greased baking dish or casserole place a layer of tomatoes, add half the cucumber and onion slices and half of the crumbs. Repeat with more tomatoes and remaining cucumbers, onions and crumbs. Top with tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40 minutes. 
