Real Recipes From Real Home Cooks ®

ooey gooey mac and cheese

(112 ratings)
Blue Ribbon Recipe by
Samantha Jacobs
Manchester, NH

This baked mac and cheese is so creamy and delicious. It's great for a Crock Pot too. 4 hours on low if using Crock Pot. There are never any leftovers when I make this dish. SO YUMMY!!! IT DOES FREEZE WELL FOR LATER DATES. 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 a personal preference. I made it again this weekend and instead of pepper jack I used Cabots Habanero Cheddar. It was very spicy but SOOO good. =)

Blue Ribbon Recipe

This homemade macaroni and cheese will be your next dish to take to a potluck and it will be a hit. We always say the more cheese you can fit into your mac and cheese, the better. If you don't like the texture of mac and cheese that uses an egg, try this recipe. The base is cheddar cheese soup, evaporated milk, and butter. This provides a rich, smooth, and creamy base. The combination of cheese is perfect. We love the punch of flavor from the pepper jack but it doesn't overpower the dish. This bakes to bubbly perfection!

— The Test Kitchen @kitchencrew
(112 ratings)
yield serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For ooey gooey mac and cheese

  • 1 box
    elbow macaroni (1 lb)
  • 2 can
    cheddar cheese soup (10.75 oz each)
  • 2 can
    evaporated milk (12 oz each)
  • 1 1/4 stick
  • 1 tsp
  • 1 tsp
  • 2 c
    extra sharp cheddar cheese, shredded
  • 2 c
    sharp cheddar cheese, shredded
  • 2 c
    pepper jack cheese, shredded

How To Make ooey gooey mac and cheese

Test Kitchen Tips
Because we love ALL the cheese, we did sprinkle about 1/2 a cup of cheddar on top of the macaroni and cheese before baking.
  • Oven preheating to 350 degrees.
    Preheat oven to 350.
  • Cooking the pasta.
    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.
  • Soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl.
    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).
  • Soup mixture added to the cooked pasta.
    Add to cooked pasta.
  • Mixing in the cheese.
    Add cheeses, stirring constantly until everything is melted and incorporated.
  • Macaroni and cheese in a baking dish.
    Pour macaroni and cheese into a baking pan.
  • Macaroni and cheese baking in the oven.
    Bake for 40-45 minutes.
  • Gooey inside of macaroni and cheese.
    FOR CROCK POT: Follow directions 1-5, leave your Crock Pot on low and cook for 4 hours.