I have a couple of ways that I make macaroni and cheese, this method is the quickest and easiest. Feel free to use whatever cheese you like. I prefer to use blocked cheese from the deli; however if you do not mind packaged cheese feel free to use it. I usually use between 3-5 different cheeses; depends on how I’m feeling lol. My go-to cheeses to use are American, Cheddar, and Mozzarella ; sometimes I’ll use Pepper Jack and Muenster. No I do not use egg in this recipe, I used a can of cream of chicken soup, if you’ve never tried it I promise you’ll love it.
Preheat your oven to 350. Cook your noodles according to the directions on the package, add in salt so the noodles do not stick, and a chicken bouillon cube to the boiling water for flavor. Once your noodles are done, drain and add butter to stop them from cooking; put the noodles to the side. Now for the cheese sauce, I like to make a roux first, add in your butter to the pot, let it melt and then add in the flour, whisk for 1 minute with the heat on medium. Pour in the heavy whipping cream, and then cream of chicken soup. Once the soup is a the “soupy” consistency, add in ½ of each cheese that you’re using. Once the cheese melts turn the heat off and add your noodles back to the pot to combine- stir well. Next add in your evaporated milk along with your seasonings.Taste to make sure you’ve added enough seasoning. Pour the mixture into your baking dish and sprinkle the remaining cheese on top; bake uncovered for 20-25 minutes.
1 lb of elbow noodles
1 tablespoon of butter for the noodles
2 tablespoons of butter for the roux
2 tablespoons of flour
1 can of cream of chicken soup
2 ½ cups of heavy whipping cream
1 cup of evaporated milk
1 cup of American shredded cheese
1 cup of Mild Cheddar shredded cheese
1 cup of Mozzarella shredded cheese
Seasoning salt to your taste