Yummiest Ever Baked Mac and Cheese

By appleydapply on March 12, 2009

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Ingredients

    1. 1 lb elbow macaroni
    2. 2 (10 3/4 ounce) cans cheddar cheese soup
    3. 2 (12 ounce) cans evaporated milk
    4. 5/8 cup butter ( 1 1/4 sticks)
    5. 1 teaspoon salt
    6. 1 teaspoon pepper
    7. 6 cups shredded cheddar cheese ( medium or sharp, or a combination)
    8. dried parsley ( for sprinkling on top)

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. 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.
  5. Repeat layers twice, ending with the cheese.
  6. Bake for 40-45 minutes.
  7. 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.
  8. Let stand for 5 minutes before serving.
 
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