The-Blue-Box-is-No-Longer-the-Cheesiest Mac N' Cheese

Photo by Clever, Crafty, Cookin' Mama

Forget everything you know about Mac N' Cheese (except any memories you may have about Dickey's Barbeque mac n' cheese because theirs is outstanding). After you make this recipe you will never even think about making box mac n' cheese again. This is so creamy and smooth and sure its fattening, but it's 90% cheese. What did you expect? I apologize I don't have an original picture, but I couldn't get this dish to look appetizing for the life of me. So, I have pictured a pot of the stuff from Clever, Crafty, Cookin' Mama from whom I got this recipe. Here's what you need.

12 oz of pasta (whatever strikes your fancy-shells, macaroni, bow tie, mini wheels)
4 tbsp butter
1 10 3/4 oz can cheddar cheese soup 
1 12 oz can evaporated milk
1-2 cups grated cheddar cheese
Salt and pepper to taste

Cook the noodle according to the box and drain. Keep the burner on low. It's going to help everything melt together. Add them back to the warm pot and stir in butter. It goes quicker if you dice the butter. Once that's melted in, add the cheese soup and half of the can of evaporated milk. Stir until completely mixed.
Add one cup of the grated cheddar and see if that suits you. Throw in some more if you feel like it could use it. It's all about what you like. If it gets too thick, add some of the reserved evaporated milk to thin it down. Salt and pepper to taste and serve warm.

I really hope you try this dish because it's so cheesy and creamy and dreamy... mmmmm


Enjoy!