Yummiest Ever Baked Mac and Cheese
cheese, milk, soup, macaroni, butter
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 for Yummiest Ever Baked Mac and Cheese Recipe
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). 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. Repeat layers twice, ending with the cheese. Bake for 40-45 minutes. 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. Let stand for 5 minutes before serving.
Read the full directions on Food.com
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