Ingredients
The following ingredients have 8 Servings
- 1-16oz box(es) elbow macaroni
- 1 can(s) evaporated milk
- 3 tablespoon(s) butter
- 1 pound(s) extra sharp cheddar cheese
- 1-8 oz package(s) sharp cheddar cheese
- 1-8oz package(s) monterey jack cheese
- A few dash(es) seasoning salt
- A few dash(es) black pepper
- 1 pinch(es) salt
Instruction
- Bring pot of water to a boil and add a dash of salt. Cook elbow noodles until they are tender (12-15 min)or follow directions on package. Drain noodles.
- In the mean time chop the three different cheese(extra sharp, sharp, & Monterey Jack) into small cubes. You are welcome to shred the cheese. Set aside.
- Once the noodles are cooked and drained return them back into the pot. Turn burner on low, Now you will combine the rest of the ingredients. Pour one can of evaporated milk into pot with the noodles. A few dashes of seasoning salt. A few dashes of black pepper. Add the cheese into the pot. As well as the 3 Tbs of butter. Stirring until the ingredients are melted together. Careful not to let anything burn. This may take 5-10 minutes.
- Once mixture has melted down and ingredients are well mixed together; pour mixture into an oven safe pan. Preheat oven to 350. And bake for 30 minutes. Let cool for five minutes before serving.
