I don't remember where this recipe came from but this is what the author noted... This baked mac and cheese is so creamy and delicious. it's great for a crock pot too. there are never any leftovers when I make this dish. SO YUMMY!!! SIDENOTE: I throw it under the broiler for an extra four min. just because I love the to top to be brown and a little crispy. but again that's personal preference. ANOTHER SIDENOTE!: I made it again this weekend and instead of pepperjack I used Cabots Habenero Cheddar. It was very spicy but SOOO good =)more
bx elbow macaroni 1lb
can(s) cheddar cheese soup ( the only size it comes
can(s) evaporated milk 12 oz!!!!!!!!
tsp each of salt and pepper
c extra sharp cheddar cheese,shredded
c sharp cheddar cheese, shredded
c pepperjack cheese, shredded
1. preheat oven to 350 2. 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. 3. 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). 4. add to cooked pasta 5. add cheeses one at a time stirring constantly, until everything is melted and incorporated. 6. Bake for 40-45 minutes. 7. FOR CROCKPOT!!!!! follow directions 1-5 leave your crockpot on low and cook for 4 hours.