Simple Southern Style Mac n Cheese

• Vegetarian

• Canned Goods

  • 1 can(s Evaporated milk

• Pasta & Grains

  • 1 16oz box Elbow macaroni

• Baking & Spices

  • 3 dash(es Black pepper
  • 1 pinch Salt
  • 3 dash(es Seasoning salt

• Dairy

  • 3 tbsp Butter
  • 1 1/2 lb Cheddar, sharp
  • 1 8oz pkg Monterey jack cheese

Found on justapinch.com

Description

Ingredients

• 1-16oz box elbow macaroni
• 1 can(s) evaporated milk
• 3 Tbsp butter
• 1 lb extra sharp cheddar cheese
• 1-8 oz pkg sharp cheddar cheese
• 1-8oz pkg monterey jack cheese
• A few dash(es) seasoning salt
• A few dash(es) black pepper
• 1 pinch salt

Directions

• 1Bring pot of water to a boil and add a dash of salt. Cook elbow noodles until they are tender (12-15 min)or follow directions on package. Drain noodles. 2In the mean time chop the three different cheese(extra sharp, sharp, & Monterey Jack) into small cubes. You are welcome to shred the cheese. Set aside. 3Once the noodles are cooked and drained return them back into the pot. Turn burner on low, Now you will combine the rest of the ingredients. Pour one can of evaporated milk into pot with the noodles. A few dashes of seasoning salt. A few dashes of black pepper. Add the cheese into the pot. As well as the 3 Tbs of butter. Stirring until the ingredients are melted together. Careful not to let anything burn. This may take 5-10 minutes. 4Once mixture has melted down and ingredients are well mixed together; pour mixture into an oven safe pan. Preheat oven to 350. And bake for 30 minutes. Let cool for five minutes before serving.