Ooey Gooey Mac and Cheese

Ingredients

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

Directions 

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.