Ooey Gooey Mac and Cheese
IT DOES FREEZE WELL FOR LATER DATES.
4 hours on low if using Crock Pot
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 pepper jack I used Cabots Habanero Cheddar. It was very spicy but SOOO good. =)
Blue Ribbon Recipe
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! The Test Kitchen
1 boxelbow macaroni, 1lb
2 can(s)cheddar cheese soup (10.75 oz)
2 can(s)12 oz each, evaporated milk
1 1/4 stickbutter
1 tspeach of salt and pepper
2 cextra sharp cheddar cheese, shredded
2 csharp cheddar cheese, shredded
2 cpepper jack cheese, shredded
How to Make Ooey Gooey Mac and Cheese
- Preheat oven to 350.
- 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.
- 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).
- Add to cooked pasta.
- Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
- Bake for 40-45 minutes.
- FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.