Baked macaroni and cheese is no new recipe, however, there are plenty of ways to make it. I think that this version is personally one of my favorites. Your family will be forever grateful for this lovely meal. I know my daughter certainly loved this dish and she asked me for the recipe so she could make it for her family. That was a proud mama moment for me!
She definitely is not the only one addicted to this cheesy goodness!
Ingredients
1 box Barilla elbow macaroni, 1lb
2 can(s) Campbell’s cheddar cheese soup (10.75 oz) 2 can(s)
12 oz each, PET evaporated milk
1 1/4 stick Land O Lakes 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: Don’t try substituting the dry mustard for regular mustard. It just doesn’t have the same effect.
The quick tip mentions dry mustard….but it’s not listed in the ingredients. How much?