Tuesday, December 11, 2012

Easy Extra Creamy Mac & Cheese

Review by Lyndee:

Prep Time: 5 minutes  Cook Time: 15 minutes Total Time: 20-25 minutes

1 16oz box pasta (shells, macaroni, bow tie)
4 tbsp butter
1 can cheddar cheese soup (10 3/4 oz)
1 can evaporated milk (12oz)
1-2 cups grated cheddar cheese
Salt & Pepper to taste (or seasoning salt)

Cook and drain noodles.  Add back to warm pot, stir in butter and cheese soup.  Add half the can of evaporated milk.  Stir until combined.  Add 1 cup of shredded cheese to start with, add more until desired cheesiness.  Keep the burner on low to help melt things together.  If it gets too thick, add some reserve evaporated milk to thin it down.  Add salt and pepper to taste

This was great! Easy to make this warm comfort food on a cold Iowa night.  The kids loved it and had seconds.  I asked Mitchell if it was good and he said “No, it’s delicious!!!”.  It was creamy and awesome.  I used the shells and about 1 ½ cups of shredded cheese.  I used some seasoning salt as well.  Ended up using about ¾ of the evaporated milk but only because I rewarmed it for the boys when they got home from wrestling practice.  I paired it with some chicken nuggets for them and blackened tilapia for me.  This will definitely go in the rotation for meals. 

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