Creamiest Ever Mac 'n Cheese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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With a few carefully chosen ingredients, canned soup and pasta was turned into gourmet mac 'n cheese! I found this recipe in Woman's World magazine. My future hubby and I really liked this mac 'n cheese. I thought this was so easy to make. I prepared the recipe and refrigerated it for later baking without a problem. When I made this recipe I used Cellentani pasta as that's all I could find. I doubled the pasta amount as I felt the dish needed more pasta. I only had 2 cups of Cheddar so I added 1 cup of extra sharp. I left out the parsley and I don't think it's needed. Ingredients:
8 ounces cavatappi pasta |
1/4 cup italian seasoned breadcrumbs |
1 tablespoon butter, melted |
1 1/2 cups milk |
10 3/4 ounces condensed cheddar cheese soup |
1/2 cup hot water |
12 ounces shredded cheddar cheese (3 cups) |
1/4 teaspoon pepper |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 350. Cook pasta according to package directions; drain. Meanwhile, coat 2-quart baking dish with cooking spray. Combine breadcrumbs and butter; reserve.
2. In large pot, whisk together milk, soup and hot water. Over medium-high heat, bring to boil, stirring often. Reduce heat to medium; stir in cheese and pepper. Cook, stirring, until cheese is melted.
3. Remove from heat; stir in pasta. Transfer to baking dish. Sprinkle with breadcrumb mixture. Bake until golden and bubbly, 20-25 minutes. Just before serving, sprinkle with parsley.
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