Difficulty: Easy - for beginners
16 oz of Mild Cheddar Cheese
1 Can of Cream of cheese Campbell soup (1 ½ if you prefer extra creamy)
Garlic Salt (Optional, I normally use garlic salt over regular salt)
*Boil your macaroni but donâ€™t overdo it. You donâ€™t want it to turn to mush in the oven.
*1. In a bowl combine 2 eggs and whisk so it incorporates easier with other ingredients
2. Add your Campbellâ€™s cream of cheese soup
3. Fill the Campbellâ€™s soup can with milk and add to mixture
*Whisk ingredients together until itâ€™s no longer chunky and itâ€™s completely smooth.
*Once macaroni is done combine macaroni to mixture of wet ingredients (I run cold water over macaroni to cool it down a bit then add it)
At this point you add 8 oz of your cheese to the mixture and carefully incorporate. (You will use the other 8 oz later)
*At this point you begin putting your Mac & Cheese into the casserole pan in layers (about 1-1 ½ inches)
About every 1-1 ½ inches of macaroni you add, also add a layer of cheese and season with salt/pepper
Once at the top cover with cheese and season
Preheat oven to 350 and bake for 30-35 minutes.
Once cheese begins to turn a light golden brown and its boiling you know itâ€™s done.