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Baked Mac And Cheese 8 oz. box Macaroni 1 can Campbell's Cheddar Cheese soup 1/2 soup can whole milk 8-10 oz shredded Sharp Cheddar Cheese 1 egg, beaten 1 sleeve of Ritz Crackers 1 stick of butter/margarine Boil the macaroni until just al denté, barely rinse in a colander with cold water, drain. While the macaroni drains, combine the cheddar cheese soup and half a soup can of milk in a saucepan and heat just until bubbly. Once the soup/milk mixture is beginning to heat, sprinkle in about half of the shredded cheese and let the mixture melt together. Set the soup/milk mixture to the side to cool off while you beat one egg, crush crackers and melt butter in small saucepan. Once the soup/milk mixture has cooled some, combine the mixture with the cooked macaroni and the beaten egg in a large bowl. Pour macaroni mixture into a buttered 9x13-inch pan and cover with the remaining shredded cheese. Sprinkle the crushed crackers on top of the cheese and pour the melted butter over the crackers. Bake in preheated 350°F oven until bubbly.