Mrs. Blankenship's Mac n Cheese

The ultimate in comfort food (and UGA tailgates)!


8 ounce box of elbow macaroni

1 can of cream of mushroom soup

1 soup can of milk

1 cup of Duke's mayonnaise (Yes, it makes a difference! This southern cook only uses Duke's!)

16 ounces of shredded cheese. I use 8 ounces of sharp cheddar and 8 ounces of mild cheddar. For variation, I have been known to use colby.

1 sleeve of Ritz Crackers (crush in the sleeve to use as a topping)


Prepare pasta as directed. In a 9x13 casserole dish, combine cooked macaroni and all ingredients except for the crackers. Top the combined mixture with the crackers.

Bake at 350 for 20 minutes or until hot and bubbly.

From time to time, I add crumbled bacon to the mixture.