If you enjoy this mac and cheese recipe, check out these easy dinner ideas!
Mac and Cheese is one of my favorite dishes to make. It’s a tasty and inexpensive comfort food. Like most of us, I like my mac and cheese to be sticky, super cheesy and to have little gooey cheese strands each time I pick up the fork.
If you’re looking for a healthy mac and cheese recipe, this isn’t it. It’s neither low calorie or all natural. It is, however, amazing. So, if you’re not against using a cream-of-(insert here) soup every now and then, you should definitely give it a try.
Ooey Gooey Mac and Cheese
The claim to fame here is gooey and creamy mac and cheese. Hi the back space if you need a low cal option because this is not going to be your friend! On the good side, it is delish and sometimes that is what you need. Comfort food at its best!
- 1 16 oz shells noodles
- 1 tbsp butter
- 1 can cream of cheddar soup
- 1 8oz shredded sharp cheddar cheese
- salt and pepper to taste
Bring a large pot to boil and add salt. Add pasta and follow box instructions.
Heat up another pan, melt butter, then add cream of cheddar soup and whisk until warmed through. This should take about one minute. Add shredded cheese and whisky until sticky and thoroughly combined. You'll know it's done once it looks like a cream sauce with no visible bits of cheddar cheese. Taste the cheese sauce and decide how much salt and pepper it needs. This is optional because the cream of cheddar cheese soup itself is quite salty.
Drain pasta, transfer to large mixing bowl. Pour cheese sauce over top and stir until fully combined. Serve immediately.
This can be reheated by adding a tad bit of milk or half and half to cream it back up by heating it up on the stove or microwave.
- 1 Box of medium shells
- 1 tbsp. butter
- 1 can cream of cheddar cheese soup
- 1 8oz bag of shredded sharp cheddar cheese
- Salt, to taste (optional)
- Pepper, to taste (optional)
1. Bring a large pot of salted water to a boil. Add your pasta and cook until done.
2. Heat up another pan, melt butter, then add cream of condensed soup and whisk until warmed through (about one minute). Add shredded cheese and whisk until sticky and thoroughly combined. You’ll know it’s done once it looks like a cheese sauce with no visible bits of shredded cheese. Taste the cheese sauce and decide whether it needs salt and pepper. This is optional because the cream of cheddar cheese soup itself is quite salty. Personally, I do need to add a pinch of both salt and pepper.
3. Drain pasta, transfer to large mixing bowl. Pour cheese sauce over top and stir until fully combined. Serve immediately.
I recommend making some homemade breadsticks to go with this dish. Super Delish!
I’d love to hear if you try this! If you do, I truly hope you enjoy this because it is one of my all-time favorite recipes.