1 lb elbow macaroni
2 cans cheddar cheese soup
2 (12 oz) cans evaporated milk
1 1/4 sticks of butter
1 tsp salt
1 tsp pepper
6 cups of shredded cheese (I use colby jack)
1. cook pasta, drain
2. combine rest of ingredients and warm. (Stir good so soup breaks up and sauce is smooth)
3. Layer in a 9x13 pan from bottom to top (noodles, sauce, cheese, noodles, sauce, cheese)
4. Bake until bubbly warm. (20-30 minutes)
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