I always say that the more cheese you can fit in your mac & cheese, the better! True to form,
This baked mac and cheese is so creamy and delicious. It’s great for a Crock Pot too. There are never any leftovers when I make this dish. SO YUMMY!!!
IT DOES FREEZE WELL FOR LATER DATES.
4 hours on low if using Crock Pot.
Cook time: 30 Min Prep time: 10 Min Serves: quite a few
1 box elbow macaroni, 1lb
2 can(s) cheddar cheese soup (10.75 oz)
2 can(s) 12 oz each, evaporated milk
1 1/4 stick butter
1 tsp each of salt and pepper
2 c extra sharp cheddar cheese, shredded
2 c sharp cheddar cheese, shredded
2 c pepper jack cheese, shredded
1. Preheat oven to 350.
2. Cook pasta according to pasta directions just until done – You don’t want it mushy because it will absorb a little of the cheesy liquid in the oven.
3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
4. Add to cooked pasta.
5. Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
6. Bake for 40-45 minutes.
7. FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.