12 oz. elbow macaroni
1/4 cup Italian seasoned dry breadcrumbs
1 tbs. butter
1 1/2 cups milk
1 can condensed Cheddar cheese soup (DO NOT USE STOREBRAND!!!)
12 oz. shredded Cheddar cheese
pepper to taste
Preheat oven to 350. Boil macaroni noodles until they are still firm, but edible and drain well . In large saucepan, whisk milk, cheese soup, shredded cheese and pepper until smooth. Combine macaroni and cheese sauce then pour into greased 13x9 baking dish. In small bowl combine bread crumbs and butter. Sprinkle over top of casserole. Bake for about 20-25 minutes. Like I mentioned above it will look kind of soupy when it comes out. Let sit for about 5 minutes before serving and it will thicken as it sits.