Ooey Gooey Mac and Cheese

By Samantha Jacobs
@Sammyj2489

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. =)

Rating:

★★★★★ 101 votes

Comments:

532 Comments

Serves:

quite a few

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

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!

Ingredients

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
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

How to Make Ooey Gooey Mac and Cheese

Step-by-Step

1Preheat oven to 350.
2Cook 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.
3Combine 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).
4Add to cooked pasta.
5Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
6Bake for 40-45 minutes.
7FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.