Ingredients

The following ingredients have 3 Servings
  • 1 box(es) elbow macaroni (1 lb)
  • 2 can(s) cheddar cheese soup (10.75 oz each)
  • 2 can(s) evaporated milk (12 oz each)
  • 1 1/4 stick(s) butter
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) pepper
  • 2 cup(s) extra sharp cheddar cheese, shredded
  • 2 cup(s) sharp cheddar cheese, shredded
  • 2 cup(s) pepper jack cheese, shredded

Instruction

  • Preheat oven to 350.
  • 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.
  • 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).
  • Add to cooked pasta.
  • Add cheeses, stirring constantly until everything is melted and incorporated.
  • Pour macaroni and cheese into a baking pan.
  • Bake for 40-45 minutes.
  • FOR CROCK POT: Follow directions 1-5, leave your Crock Pot on low and cook for 4 hours.