Backed Mac and Cheese

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups whole milk
  • 1
    (32 ounce) box Velveeta cheese
  • 1
    (10 3/4 ounce) can Campbell's cheddar cheese soup
  • 1
    (14 ounce) can condensed milk
  • 12
    ounces of barilla elbow macaroni
  • 1
    (12 ounce) bag of kraft shredded cheese (any kind)
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DIRECTIONS

  • Boil pasta for 10 minutes after it boils.
  • Pour milk into pot over medium heat.
  • cut Velveeta cheese into cubes.
  • Pour small about of cheese into pot, stir until it melts and reap at until all the cheese and milk is combined and cheese is melted.
  • Pour condensed milk and cheddar soup into to the sauce. Until it's marinated.
  • drain the pasta , then pour it into a 9 by 13 pan.
  • crack eggs into pasta and mix together with your hands.
  • Pour cheese sauce into pasta, mix it together.
  • sprinkle shredded cheese al over the top.
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