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.
1 boxelbow macaroni, 1lb
2 can(s)cheddar cheese soup (10.75 oz)2 can(s)12 oz each, evaporated milk1 1/4 stickbutter1 tspeach of salt and pepper2 cextra sharp cheddar cheese, shredded2 csharp cheddar cheese, shredded
2 cpepperjack cheese, shredded
1 Preheat oven to 350.
2 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.3 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).4 Add to cooked pasta.5 Add cheeses one at a time, stirring constantly until everything is melted and incorporated.6 Bake for 40-45 minutes.
7 FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.