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.
2Cook elbows as per box directions. Drain well. 11 minutes will give you Al Dente, perfect for this recipe.
3Combine 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.
4Slowly fold cheeses into the soup mixture, one blend at a time. Until smooth.
5Fold elbows into cheese sauce.
6In a baking pan, coated with butter flavored cooking spray. Pour elbows and cheese sauce.
7Bake for 40-55 minutes. You want a light golden brown on top.
8This 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.