Ooey Gooey Mac and Cheese
|Serves:||quite a few|
|1 box||elbow macaroni, 1lb|
|2 can(s)||cheddar cheese soup (10.75 oz)|
|2 can(s)||12 oz each, evaporated milk|
|1 1/4 stick||butter|
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|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|
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. =)
(See Samantha's Original Version of Recipe)
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!