This mac and cheese recipe is by far my favorite, and it’s very simple to make to boot.
What You’ll Need:
- 2 cans of Cambell’s Cheddar Cheese Soup
- Approx 2 cups of milk
- Mexican Blend shredded cheese
- Seasoned Salt
- 3/4 of a box of macaroni noodles
- Salt and pepper to taste
How You Make It:
In a large saucepan, combine the soup and milk, mix on high heat until smooth and slightly liquidy. Add cheeses and Seasonings until the mixture is to your liking. Taste often and add until you like the mixture. Turn to low heat, stirring often.
Boil noodles to box directions, strain and return to pot. Pour the cheese sauce over the noodles and stir until combined. Serve warm.