Mac & Cheese - Extra Creamy

By Peggie

Ingredients

• 1 16oz box pasta (shells, macaroni, bow tie) I used 3/4 or 12 oz for this recipe
• 4 Tablespoons butter
• 1 can cheddar cheese soup(10 3/4 oz)
• 1 can evaporated milk (12 oz)
• 1-2 cups grated cheddar cheese
• Salt and pepper to taste or seasoned salt

Preparation

Step 1

Cook and drain noodles.

Add back to warm pot, stir in butter, cheese soup,
and half the can of evaporated milk. Stir until combined.

Add 1 cup of cheese to start with, add more until desired cheesiness.

Keep the burner on low to help melt things together.

If it gets too thick, add some reserve evaporated milk to thin down.

Add salt and pepper to taste.

Serve warm as side or main dish. Enjoy!