Baked Mac and Cheese

By ukiahgal67

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)

Preparation

Step 1

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