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)
Details
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
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