M-M-M Mac 'n Cheese

Kat Keen

By
@Kat_Keen

Teaching my daughter to cook. This is a twist on the Traditional and Campbell's®. We've wanted a creamier version, especially with Thanksgiving around the corner. We omitted pepper. As there is dry mustard. I would have liked to add hot sauce. Daughter nixed that. Sous Chef states, "Mum, this is it." We hope you enjoy it too.


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Rating:

Comments:

Serves:

...A Small Holiday Army ;-)

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box
2 lb. size mueller's® elbows
4 can(s)
campbell's® cheddar cheese soup, 10.75 oz. size
4 can(s)
pet evaporated milk, 12 oz. size
2 1/2 stick
unsalted land o lakes® butter, room temperature
2 tsp
salt
2 tsp
dry mustard
2 c
extra sharp cheddar cheese, shredded, room temperature
2 c
colby and monterey jack cheese, shredded, room temperature
2 c
swiss cheese, shredded, room temperature
2 c
provolone cheese, shredded, room temperature

Directions Step-By-Step

1
Preheat oven to 350℉.
2
Cook elbows as per box directions. Drain well. 11 minutes will give you Al Dente, perfect for this recipe.
3
Combine soup, milk, butter, salt, dry mustard in a large microwavable glass bowl. Cover with a vented microwave lid, cook for 6-7 minutes. Do not over cook. You want it nice and warm to melt the cheeses when added.
4
Slowly fold cheeses into the soup mixture, one blend at a time. Until smooth.
5
Fold elbows into cheese sauce.
6
In a baking pan, coated with butter flavored cooking spray. Pour elbows and cheese sauce.
7
Bake for 40-55 minutes. You want a light golden brown on top.
8
This batch is so large. I had enough to fill a 12 cup muffin tin. Bake muffins for 30 minutes in a preheated oven at 350℉, until light golden brown on top. Allow to cool 5-10 minutes before removing from muffin tin. Can be reheated 30 seconds per muffin, in microwave.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids