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Tuesday, July 5, 2016

Ooey Gooey Mac and Cheese


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 pepperjack cheese, shredded


Preheat oven to 350.
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.
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).
Add to cooked pasta.
Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
Bake for 40-45 minutes.
FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.

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