16 oz elbow macaroni
1/2 cup melted butter
12 oz can evaporated milk
10 3/4 ounce can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
Cook macaroni according to the package. Drain. In a large pot, combine macaroni and butter over low heat. In a bowl combine the evaporated milk, soup, milk and cheese. Cook until cheese is melted.
Can be frozen.
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