Recipe

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• 1 lb elbow macaroni
• 2 (10 3/4 oz) cans cheddar cheese soup
• 2 (12 oz) cans evaporated milk
• 5/8 cup butter (1 1/4 sticks)
• 1 tsp salt
• 1 tsp pepper
• 6 cups shredded cheddar cheese (medium or sharp, or a combination)
• dried parsley (for sprinkling on top )

• 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 In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
• 5 Repeat layers twice, ending with the cheese.
• 6 Bake for 40-45 minutes.
• 7 When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
• 8 Let stand for 5 minutes before serving.