What could be better after a long day then a huge bowl of mac and cheese? And Samantha Jacobs’s Ooey Gooey Mac & Cheese recipe will have your family asking for more. I always say that the more cheese you can fit in your mac & cheese, the better! I love that she mentions you can make this in a crock pot too—a perfect recipe for a busy weekend.
See step-by-step photos of Samantha’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/macandcheese
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“There are never any leftovers when I make this dish!”
Samantha Jacobs, Manchester, NH (Pop. 109,565)
What You Need
1 box elbow macaroni, 1 lb
2 can(s) 10.75 oz each, cheddar cheese soup
2 can(s) 12 oz each, evaporated milk
1 1/4 stick butter
1 tsp each of salt and pepper
2 c extra sharp cheddar cheese, shredded
2 c sharp cheddar cheese, shredded
2 c pepper jack cheese, shredded
1. Preheat oven to 350.
2. Cook pasta according to pasta directions just until done. (You don’t want it mushy, because it will absorb a little of the cheesy liquid in the oven.)
3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
4. Add to cooked pasta.
5. Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
6. Bake for 40-45 min.
7. If desired, place baking dish under the broiler for an extra 4 min. to crisp up the top.
Follow directions 1-5, leave your crock pot on low and cook for 4 hours.