Baked Mac and Cheese

Baked Mac and Cheese
Baked Mac and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb elbow macaroni

  • 2

    (10 3/4 ounce) cans cheddar cheese soup

  • 2

    (12 ounce) cans evaporated milk

  • 5/8

    cup butter (1 1/4 sticks)

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • 6

    cups shredded cheddar cheese (medium or sharp, or a combination)

  • dried parsley (for sprinkling on top)

Directions

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. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar. 5. Repeat layers twice, ending with the cheese. 6. Bake for 40-45 minutes. 7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it’s healthier. 8. Let stand for 5 minutes before serving

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