Soupier Mac and Cheese

Ingredients

• 3 cups elbow macaroni
• 1 (10.75 ounce) can cream of mushroom soup
• 2 cups shredded Cheddar cheese, divided
• 1/2 cup milk
• 1/2 teaspoon prepared mustard
• 1 pinch ground black pepper
• 1 cup French-fried onions

Directions

Preheat oven to 400 degrees F (200 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish.

Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.