Yummiest Ever Baked Mac and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A friend brought a big pan of this to a potluck and I HAD to have the recipe to make for my family. It is so yummy and creamy that it's hard to stop eating. We like it as a main dish with a salad, but you could serve it as a scrumptious side dish. These are directions for the full batch which will serve a crowd. It halves easily. Ingredients:
1 lb elbow macaroni |
2 (10 3/4 ounce) cans cheddar cheese soup |
2 (12 ounce) cans evaporated milk |
5/8 cup butter (1 1/4 sticks) |
1 teaspoon salt |
1 teaspoon pepper |
6 cups shredded cheddar cheese (medium or sharp, or a combination) |
dried parsley (for sprinkling on top) |
Directions:
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.
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