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!!!
SIDE NOTE: I throw it under the broiler for an extra four min. just because I love the top to be brown and a little crispy, but again that's personal preference. I made it again this weekend and instead of pepperjack I used Cabots Habenero Cheddar. It was very spicy but SOOO good. =)
Notes from the Test Kitchen:
I always say that the more cheese you can fit in your mac & cheese, the better! True to form, this is one stellar recipe. We loved the addition of pepperjack, and the creaminess just can't be beat!
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.
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).
Add to cooked pasta.
Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
Bake for 40-45 minutes.
FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.