I’ve eaten many mac and cheese recipes before but this one takes the cake….er…noodle? You know, when it comes to macaroni and cheese I think I prefer the baked version over any other. There’s just something satisfying about the crisp top of the casserole that really gets my taste buds hopping. What is your favorite way to enjoy macaroni and cheese?
I allowed mine to sit under the broiler as the commenter suggested and boy oh boy did it ever turn out GOOD!
Ingredients
1 box Barilla elbow macaroni, 1 lb
2 can(s) Kraft cheddar cheese soup (10.75 oz)
2 can(s) 12 oz each, PET evaporated milk
1 1/4 Land O Lakes stick butter
1 tsp each of Morton salt and pepper
2 c Kraft extra sharp cheddar cheese, shredded
2 c sharp cheddar cheese, shredded
2 c pepper jack cheese, shredded
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to allow this mac and cheese to bask under the broiler for a few minutes so that the top browns and crisps a bit.
