Photo Cooking: Mac and Cheese

2 cups of elbow noodles (or the small package). Cook them al dente.
1 can cream of chicken soup. (Campbell's Healthy Request or 98% Fat Free are both good choices for excellent flavor)
1 8-10oz package of sharp cheddar cheese
1/2 cup of milk (I use 1%)
1/2 cup mayonnaise

Cook some kind of elbow noodles for the least amount of time suggested on the box.

You want them to be al dente and not mushy.

They will be doing more cooking in the oven.

Open the can of cream of chicken soup (Healthy Request or Campbell's 98% Fat Free are both good) and put it into a large bowl. One with a handle is helpful.

Add 1/2 cup of Mayo and slowly whisk in the1/2 cup of milk.

Once the soup, milk and mayo are combined, add your choice of flavor enhancements- or don't, it's up to you.

I seldom add salt to anything I cook and the soup makes this dish salty enough, but a little black pepper and onion powder will add good flavor and I personally like to add garlic and flax seed meal.

(Flax seed meal is just a healthy addition and doesn't do much for the flavor. I try to sneak it into many things I make for it's extreme health benefits.)

I usually use sharp, yellow, good quality cheddar cheese. White cheddar also works, but the finished product won't be yellow. (You can add a sprinkle of Tumeric spice for a yellow color).

I sometimes combine cheeses and add some Havarti for a different flavor.

The most important thing, in my opinion, is to shred a block of cheese instead of using pre-shredded, store bought cheese, that doesn't have much flavor.

Once the soup, mayonnaise and milk are mixed, and the spices added, stir in the shredded cheese.

Then add the cooked noodles and stir it all up.

Grease a round or square, deep baking dish and pour the mixture in.

Bake at 350 degrees for 30-40 minutes or until bubbly at the edges.