This is my mom's mac and cheese recipe. I'm not sure where she got it from, but it is one of my all time favorite comfort food recipes. The one thing that makes it most unusual is the onion. I have never seen a recipe at all like it anywhere else. Of course, the fact that this mac and cheese has onion, means that my daughter won't touch it, which only means there is more for me!
-2 1/2 cups uncooked elbow pasta
-1 can tomato soup (I use Campbell's)
-milk equal to the size of your can of tomato soup, which is currently 10 3/4 ounces
-3 cups grated cheese (I use Colby or whatever I have on hand and you can also use processed cheese, which will give your sauce a much smoother consistency. Real cheese gets gooey when melted.
-1/3 cup onion, finely chopped
-1/4 teaspoon celery salt
-1/8-1/4 teaspoon salt to add to the pasta water.
Bring a kettle of water to a boil, and add a small amount of salt. When water is boiling, add pasta and cook to desired consistency. Drain the pasta and set aside while you make your sauce.
In another kettle, add tomato soup and slowly blend in the milk over low heat. Add onion and continue to cook over the low heat, adding celery salt and cheese. Again, this mixture will get gooey, so if you want a smoother texture, use a processed cheese like Velveeta or Kraft singles. When the cheese in your cheese sauce is melted, add your pasta and heat through, mixing well. This recipe is even better the second day, so don't worry about having leftovers!