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Categories:
whole wheat pasta Cheddar cheese milk Cheddar cheese unsalted butter salt black pepper ground mustard hot sauce onion cayenne pepper
Viewed: 10 - Published at: 7 years agoIngredients
- 16 ounces whole wheat pasta (shells, elbows, rotini, etc.)
- 2 (10 ounce) cans condensed cheddar cheese soup
- 12 ounces fat-free evaporated milk
- 8 ounces shredded cheddar cheese
- 1/8 cup unsalted butter
- 1 teaspoon salt
- black pepper, freshly gound
- 1 teaspoon ground mustard
- 3 dashes hot sauce
- 1 teaspoon granulated onion
- 1 teaspoon cayenne pepper
Method
- Boil the macaroni according to package directions until al dente.
- In a large bowl, combine everything except the shredded cheese.
- Microwave for 2-3 minutes, checking periodically, until the butter is melted.
- Stir until smooth.
- Drain the macaroni and add to the cheese sauce. Stir to combine.
- In a lightly oiled 9x13 pan, layer 1/2 of the macaroni mixture. Top with half of the shredded cheese.
- Repeat with the other half of the noodles, finishing with shredded cheese on top.
- Bake uncovered for 25-30 minutes, or until bubbly and browned to your liking.
- NOTE: I have experimented with different combinations of cheese. Cheddar is a great standby, but try adding a little pepper jack to the mix, or even a little bit of bleu for some bite.
