Grandma's Mac N' Cheese

My mom was a great cook when I was a kid but I really think I learned to love cooking from my grandma Sullivan. She is loved cooking and when I visit her at Lincoln Court she says that is something that she really misses about being able to see and being at the ranch. No one ever left the ranch hungry when she was around. If the vet had to come in the middle of the night to do a c-section to deliver a calf he was to come in and have something to eat. I'm not sure that the vet visits the ranch anymore for those procedures but I'm sure he appreciated having a nice, warm something to eat when he had to make those late night calls.
I have been pretty good about making something new everyday since J.D. and I got marred (3 weeks and 1 day today) and today I decided to make one of my favorites from childhood that grandma used to make. It is so ridiculously simple I can't believe I didn't make it before now but it was a crowd pleaser for sure with J.D. I hope it will become a staple in my recipe box for years to come.

Grandma Sullivan's Mac n' Cheese

Elbow macaroni- half of a large bag or enough to fill a 9 x13 baking pan
2 cans cream of mushroom soup
1/2 can milk
Shredded cheese

Cook macaroni until al dente. Do not overcook it or it will be mushy when you bake it. Drain the macaroni and pour back into the pot it cooked it. Pour both cans of cream of mushroom soup and milk into noodles and mix. Careful not to destroy the shape of the macaroni noodles. Add cheese...this is really to your taste but I put in about 1 1/2 cups of shredded cheese today. Mix into noodle and soup mixture.
Pour mixture into a 9 x 13 baking dish and sprinkle to top with cheese. Again, this is to your taste. In my opinion the crust on top is the best part of this mac and cheese recipe. (Approx 1 1/2 cups would be a good guess.)

Bake in a 350 degree oven for 20-25 minutes until the top is golden and crusty.

Enjoy