The Real Cheesiest Mac N' Cheese (With a Kick!) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
MAJOR COMFORT FOOD. It is VERY cheesy, VERY dense and VERY creamy. It previously had only 2 cups of noodles, but no one would touch it without more over here. You can just use 2 cups if you'd like, everyone but me wanted more noodles, however. I just love cheese. *lol*. Ingredients:
2 1/2 cups uncooked elbow macaroni |
2 cups shredded sharp cheddar cheese |
2 cups shredded monterey jack pepper cheese |
1 1/2 cups evaporated milk |
1/2 cup shredded parmesan cheese (divided) |
1/2 teaspoon black pepper |
salt (the cheese makes it salty already) |
butter or cooking spray |
2 cups vegetables (optional) |
Directions:
1. Preheat over to 350°F.
2. Lightly grease a 2 1/2 quart casserole.
3. Boil the macaroni, cooking according to the package and drain.
4. Combine the pasta, shredded cheddar and Pepper jack cheese, evaporated milk, and pepper in the casserole. Top with parmesan cheese.
5. Cover and bake for 20 minutes.
6. Uncover and bake another 10 minutes, or lightly brown.
7. Let it cool for a few minutes before serving. Enjoy with a yummy salad!
8. NOTE: You can use Monterey Jack cheese in the place of Pepper Jack if you don't like spicy food.
|
|