Leeandra's Infamous Macaroni and Cheese

• 1 lb egg noodles
• 1 (10 3/4 ounce) can cream of mushroom soup (use the Campbell's kind with the Roasted Garlic if you can find it, otherwise generic brands are fin)
• 1.5 (3 cup) bagsshredded cheese (I like the Kraft 4-cheese Mexican blend, but any kind that melts well will work)
• 1 small onion, diced (dried onions will work)
• salt
• black pepper
• tony chachere's creole seasoning

1. Boil the noodles, drain.
2. In one of those 10" round glass Pyrex dishes with the lid (the kind your mother probably uses to make green bean casserole and which they sell for six bucks at Family Dollar), mix the soup, 1 bag of the cheese, onion, a pinch or so of salt, and however much pepper you would put on an equivalent amount of scrambled eggs.
3. Just eyeball it.
4. Stir it up real good, then top with the remaining cheese.
5. Sprinkle a generous amount of Tony's over the top, cover and refrigerate for at least 2 hours to let all the seasonings blend, preferably chill overnight.
6. Bake covered at 350 degrees Fahrenheit for 45 minutes.
7. Serves 6-8 people.

egg noodles, cream of mushroom soup, bagsshredded cheese, onion, salt, black pepper, chacheres

Taken from www.food.com/recipe/leeandras-infamous-macaroni-and-cheese-405306 (may not work)