Ooey Gooey Mac and Cheese
|Categories:||Pasta, Pasta Sides, Cheese Appetizers, Other Appetizers, Quick & Easy, For Kids|
|Collections:||Thanksgiving Table, 2012 Member's Choice|
|Keywords:||cheese, and, yum, mac|
|Serves:||quite a few|
|1 box||elbow macaroni, 1lb|
|2 can(s)||cheddar cheese soup (the only size it comes in)|
|2 can(s)||12 oz each, evaporated milk|
|1 1/4 stick||butter|
|1 tsp||each of salt and pepper|
|2 c||extra sharp cheddar cheese, shredded|
|2 c||sharp cheddar cheese, shredded|
|2 c||pepperjack cheese, shredded|
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DirectionsPreheat oven to 350.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 crockpot on low and cook for 4 hours.