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Yummly User: "I love this recipe! I made a half batch and subst…" Read More
8Ingredients
40Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 box elbow macaroni
- 2 cans cheddar cheese soup (10.75 oz)
- 12 oz. evaporated milk (each)
- 1 1/4 sticks butter
- 1 tsp. salt (each of, and pepper)
- 2 cups extra sharp cheddar cheese (shredded)
- 2 cups sharp cheddar cheese (shredded)
- 2 cups cheese (pepperjack, shredded)
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Directions
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Reviews(5)
Yummly User a year ago
I love this recipe! I made a half batch and substituted half and half for evaporated milk and it came out great! So creamy and cheesy. I love not having to make a flour roux like my traditional recipe. I highly recommend!!!
Yummly User a year ago
really good creamy mac and cheese. can use a variety of cheeses.
Yummly User 3 years ago
Perfect!!! I doubled it for a larger sized party and ended up making two dishes and had only one of them with the pepper jack cheese. Both dishes were a hit with everyone! Nobody was disappointed. 😍
Yummly User 3 years ago
Very good. My wife's favorite meal is mac'n'cheese. I've made several different recipes over the years. This was in her top 5.
I did the oven version, ignore the cook & prep time at the top, it doesn't match the actual instructions. When done I broiled it till the top got brown and crusty. I used a deep casserole dish, next time I'll use a lower wider flatter to get more surface area. I may try a little bread crumbs on top next time for added texture.
Yummly User 5 years ago
Made it for a Command function and everyone loved it! Will be making it again.