Exquisite Baked Mac and Cheese

Exquisite Baked Mac and Cheese

Macaroni and Cheese is our FAVORITE food! Our household is split in half and it’s a regular debate whether Kraft or Velveeta is the superior brand. One thing we can all agree on is we love this baked Mac and Cheese. We have it for every holiday and it’s our most requested recipe. It is easy to make and can be prepared the night before.

Mommy, you’re getting longer and longer with the intros. People want fun and jokes. ChipChip, what do you call a row of trucks covered in mozzarella…? A cheesy pickup line ha ha ha ha ha! See Mommy, keep it hip and punny. Alright, let’s get to work.

Ingredients:

  • 16 oz elbow macaroni
  • 1 1/4 stick of butter or 10 Tbsp
  • 2 10 oz cans cheddar cheese soup
  • 2 10 oz cans evaporated milk
  • Salt, to taste
  • Pepper, to taste
  • 4 cups shredded cheddar cheese
  • Optional: Cooked meat such as bacon, shrimp, chicken, ground beef, sausage, etc.

Step 1:

Preheat oven to 350° F (177° C).

Cook macaroni according to package instructions. For Instant Pot cooking, cover macaroni completely in water and high-pressure cook for 7 minutes, with an 8-minute pressure release.

Step 2:

Add soup, evaporated milk, salt, pepper, and butter to a large microwave-safe dish. Cover with plastic wrap and microwave for 6 minutes. Mix until thoroughly combined. To elevate the sauce, mix with an electric mixer for 8 minutes (it is a game changer).

Step 3:

Grease a 9 x 13 casserole dish and add half the macaroni. Pour half of the cheese sauce evenly over the noodles. Top with half of the shredded cheese. Repeat the layers with the rest of the ingredients. (If using cooked meat, add a layer to each half, distributing evenly)

Step 4:

Bake for 45 minutes, or until the cheese is bubbling beautifully.

See the Full Process Below:

We like to pair this mac and cheese with our favorite Chicken Pot Pie Casserole. Get the recipe here: https://whereiskoonkoonnow.com/2023/04/01/chicken-pot-pie-casserole/

It wouldn’t be one of our posts without some very bad jokes, we find a bit too funny. We’re feeling saucy, but for the sake of brie-vity, well let you off easy. We wish you a beautiful week filled with kindness. Pasta la vista baby!

Exquisite Mac and Cheese

  • Servings: 10
  • Difficulty: Easy
  • Print

Ingredients

16 oz elbow macaroni
1 1/4 stick of butter or 10 Tbsp
2 10 oz cans cheddar cheese soup
2 10 oz cans evaporated milk
Salt, to taste
Pepper, to taste
4 cups shredded cheddar cheese
Optional: Cooked meat such as bacon, shrimp, chicken, ground beef, sausage, etc.

Directions

Preheat oven to 350° F (177° C). Cook macaroni according to package instructions. For Instant Pot cooking, cover macaroni completely in water and high-pressure cook for 7 minutes, with an 8-minute pressure release. Add soup, evaporated milk, salt, pepper, and butter to a large microwave-safe dish. Cover with plastic wrap and microwave for 6 minutes. Mix until thoroughly combined. To elevate the sauce, mix with an electric mixer for 8 minutes (it is a game changer). Grease a 9 x 13 casserole dish and add half the macaroni. Pour half of the cheese sauce evenly over the noodles. Top with half of the shredded cheese. Repeat the layers with the rest of the ingredients. (If using cooked meat, add a layer to each half, distributing evenly) Bake for 45 minutes, or until the cheese is bubbling beautifully.

· This recipe is great with many kinds of cheese, mix it up and try some yummy combinations.

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