Ooey Gooey Mac and Cheese

32
Samantha Jacobs

By
@Sammyj2489

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!

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 107 votes

Comments:
Serves:
quite a few
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 1 box
    elbow macaroni (1 lb)
  • 2 can(s)
    cheddar cheese soup (10.75 oz each)
  • 2 can(s)
    evaporated milk (12 oz each)
  • 1 1/4 stick
    butter
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 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

About Ooey Gooey Mac and Cheese




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