"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mac & Cheese Recipe

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This recipe for Mac & Cheese, by , is from The Sweetman Family Cookbook Project, 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!

Contributor:  
Contributor:  
Marti Stegall

Category:
Category:

Ingredients:  
Ingredients:  
1 package Jumbo Elbow noodles
1 can cheddar cheese soup
1 cup light sour cream
can evaporated milk
12 oz Cabot Seriously Sharp Cheddar Cheese
2 cups Sharp Cheddar Cheese (already shredded is fine)
1 cup Mozzarella cheese (already shredded is fine)
Texas Pete to taste
Salt & Pepper to taste

Directions:
Directions:
Cook Pasta
Shred Cabot Cheese
Mix soup, sour cream, eval milk, Texas Pete and S&P together
Drain Pasta well
Mix pasta into liquid ingredients
Mix all cheeses together and add ⅔ to pasta/liquid mixture
Mix well
Spray baking dish with cooking spray, add to pan, cover with foil
Cook 1 hour at 350
15 minutes before it's done, take off tin foil and sprinkle remaining cheese on top and put back in oven

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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