I made this recipe for dinner last night, and it was delicious!!!! Of course, it came from the "Just a Pinch" website....I'm really enjoying trying new recipes.
If you are looking for something more than just the same old, same old Mac & Cheese, then this recipe is for you!!!!
OOEY GOOEY MAC & CHEESE
INGREDIENTS:
1 (16 oz) Box Elbow Macaroni
2 Cans (10.75 oz.) Cheddar Cheese Soup
2 Cans Evaporated Milk (the bigger of the two cans)
1 1/4 Sticks Butter
1 tsp. Salt
1 tsp. Pepper
2 C. Extra Sharp Cheddar Cheese; shredded (I used Block Cheese and shredded it, since it's fresher)
2 C. Sharp Cheddar Cheese; shredded
2 C. Pepperjack Cheese; shredded
Preheat the Oven to 350. Cook Pasta according to directions, until just done (you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven). Combine the Soup, Evaporated Milk, Butter, Salt Pepper in a large Microwaveable safe bowl. Cover with plastic wrap, leaving a small hole to vent and cook for 6-7 minutes, until the butter is melted and the mixture is warm-to-hot throughout. Add to cooked Pasta and stir. Add Cheeses one at a time; stirring constantly, untl everything is melted and incorporated. Put into an oven safe dish and bake for 40-45 minutes.
***NOTE*** You could also add Cooked Chicken Breasts and it would be delicious!!! Can also make in the crockpot. Follow all directions; except place in crockpot instead of oven and cook on Low for 4 hours.
This was so ooey gooey and yummy! Just a hint of spice with the Pepperjack Cheese. It's so worth making it!
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