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)
Go To Recipe