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Ooey Gooey Cheese and Mac Recipe

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This recipe for Ooey Gooey Cheese and Mac is from Harper's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 box elbow macaroni, 1lb
2 can(s) cheddar cheese soup (10.75 oz)
2 can(s) 12 oz each, evaporated milk (can use half and half instead of evaporated milk)
1 1/4 stick butter
1 tsp each of salt and pepper
2 c extra sharp cheddar cheese, shredded
2 c sharp cheddar cheese, shredded
2 c pepper jack cheese, shredded

Directions:
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. Add to cooked pasta.
5. Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
6. Bake for 40-45 minutes.
7. FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours

Number Of Servings:
Number Of Servings:
A Lot
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This baked mac and cheese is so creamy and delicious. It's great for a Crock Pot too. There are never any leftovers . SO YUMMY!!!

IT DOES FREEZE WELL FOR LATER DATES.

4 hours on low if using Crock Pot

SIDE NOTE: I throw it under the broiler for an extra four min just because I love the top to be brown and a little crispy, but again that's personal preference.

 

 

 

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