Nanny’s Macaroni
This is a quintessential recipe in my family that we make for break fast on Yom Kippur, birthday brunches, and more. Everyone in my family makes it slightly different, and this is my gluten free version with my own liberties.
Ingredients
- 12 oz12 oz12 oz Gluten-Free Macaroni Pasta
- .5 cup.5 cup.5 cup Butter, Unsalted
- 10 oz10 oz10 oz Cream of Tomato Soup - Amy's
- 1 cup1 cup1 cup Parmesan Cheese, customary to use the green tube
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F.
- Bring a pot of water to a rolling boil and season gratuitously with kosher salt.
- Cook the elbows for 3-4 minutes, approximately half the time of the package instructions.
- Strain well and add back into the hot pasta pot.
- Melt the butter into the pasta, stirring constantly.
- Fold in the tomato soup until the pasta is full coated, and then fold in the parmesan cheese.
- Pour everything into a greased baking dish, and bake at 350F for 30-45 minutes depending on how crunchy you want the top to be.
- That’s it!
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 323 |
Fat: | 15 g |
Carbohydrates: | 38 g |
Protein: | 11 g |
Cholesterol: | 39 g |
Sodium: | 335 mg |
Fiber: | 0 g |
Sugars: | 3 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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