This baked macaroni and cheese recipe is really decadent. This is my friend Sonya’s recipe she has made on many occasions. It is made with three different kinds of cheeses and the Monterrey Jack Jalapeno cheese adds some spiciness.
This makes a large serving you can serve to a big crowd.
4 cans of Campbells cheddar cheese soup
1 ½ pound of casserole macaroni
1 large bag of shredded mild cheddar cheese
1 large bag of shredded sharp cheddar cheese
1 large bag of shredded Monterrey Jack Jalapeno cheese
1 large green bell pepper, finely chopped
½ small can of evaporated milk
1 tablespoon of flour
1 tsp crushed black pepper
½ teaspoon of kosher salt
Preheat oven to 350 degrees. Lightly grease a large baking dish.
Prepare macaroni according to package directions.
While macaroni is cooking in a large bowl, combine the egg, milk and 1 tablespoon of flour and whisk together. Add to the bowl, the four cans of cheddar cheese soup, the three bags of shredded cheese, and the chopped green bell pepper.
When macaroni is cooked, drain well and place into greased baking dish. Pour cheese mixture over macaroni and stir well until evenly coated. Sprinkle with salt and pepper.
Bake uncovered for 40 minutes or until the top of macaroni is golden brown.
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