Macaroni and cheese is probably my most favorite comfort food in the world; I mean, who doesn’t love cheese and noodles and all the creamy goodness? I have tried a lot of combinations to make the perfect mac n cheese, and I think I finally found one! Now with that being said, I will say that if I want a little extra kick, I will sub some of my ingredients for the amazing cheese sauce from Trisha over at the Salty Side Dish. It just gives it a little extra kick that is absolutely delicious!
The prep time for my Bomb Macaroni and Cheese is about 15 minutes or so (give or take depending on how long it takes for you to get your noodles boiling, and then the cook time is about 40 minutes. But worth EVERY SECOND.
1 1/2 boxes of macaroni (I like using the large elbow, but you can use either)
3 cans of cheddar cheese soup
2 cans of evaporated milk
2 sticks of butter
1 1/2 tsp salt
1 1/2 tsp pepper
2 bags of shredded sharp cheddar cheese
Dried parsley (to sprinkle on top)
*If you use the cheese sauce from Salty Side Dish, use half of the above)
Preheat over to 350
Cook pasta according to directions, until *almost* done (you don’t want them sticky)
Combine soup, milk, butter, salt and pepper in a microwavable bowl, and cook until butter is melted . (I usually cook about 2 minutes at a time, take it out and stir it and put it back in. Usually takes 3 times, so approx 6 minutes depending on your microwave)
In a large baking dish spread half of the cooked noodles, and top with half of the cheese sauce, and 1 bag of cheese. Then spread the remaining noodles on top, remaining cheese sauce, and then the last bag of cheese on top.
Bake for 40 minutes
Sprinkle with dried parsley.
I really love this with Mississippi Roast (recipe coming soon) it makes for a great meal!
Be sure to check out our other recipes!