My Mom's Macaroni & Cheese

2 cups elbows macaroni
12 oz frozen broccoli  and cheese (Mom uses Bird’s Eye)
1 can of cheddar soup
8 slices American cheese
1 cup milk
¾ cup bread crumbs
3-4 Tbsp butter, melted
Salt and pepper to taste




Cook elbows according to package directions, drain and set aside.

Cook broccoli according to package directions; in large bowl, combine broccoli, cheddar soup, milk and salt & pepper and mix well.

Using a well greased Dutch oven or 2 quart casserole dish, layer macaroni, 4 slices of the American cheese, 1/3 of the broccoli mixture and repeat layers ending with broccoli mixture.

In small bowl combine bread crumbs and butter. Spread over top of casserole. Bake in 350º oven for 45 minutes or until bubbly on top. Let cool 5 minutes before serving.

© Crackerberries 2011