Ooey Gooey Mac and Cheese
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!
Note: 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. The Test Kitchen
1 boxelbow macaroni (1 lb)
2 can(s)cheddar cheese soup (10.75 oz each)
2 can(s)evaporated milk (12 oz each)
1 1/4 stickbutter
2 cextra sharp cheddar cheese, shredded
2 csharp cheddar cheese, shredded
2 cpepper jack cheese, shredded