Just like Grandma D's Macaroni and Cheese

My husband's Grandma use to make THE BEST Macaroni and Cheese I've ever had. Everyone would beg her to make it for every get together we had. Unfortunately we didn't get her recipe before she passed away but I saw a recipe from Food.com that sounded pretty yummy. So for game day on Saturday I made this recipe to go along with my hubby's DELICIOUS hamburger's. I know it wasn't made how Grandma D made her Macaroni and Cheese but it was pretty close in the yummy-ness (I know, that's probably not a word but it accurately describes this macaroni and cheese). It was so cheesy and creamy and just pure delicious. And it makes a WHOLE LOT so we've been eating on it every day since I made it Saturday. So for all of you other Macaroni and Cheese lovers I have to say this one has been tasted and APPROVED! Give it a try!!

1 lb of elbow macaroni

2 (10 3/4 ounce) cans of cheddar cheese soup

2 (12 ounce) cans of evaporated milk

1 1/4 sticks of butter

1 tsp salt

1tsp pepper

6 cups of shredded cheddar cheese



Preheat oven to 350. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it). In a large baking dish (minimum 9x13 for a full batch. My 9x13 pan was overflowing while it was cooking), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar. Repeat layers twice, ending with the cheese. Bake for 40-45 minutes. Let stand for 5 minutes before serving.