Recipe of the week

Baked Mac and Cheese

Ingredients

1 lb elbow macaroni

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

2 (12 ounce) cans evaporated milk

5/8 cup butter (1 1/4 sticks)

1 teaspoon salt

1 teaspoon pepper

6 cups shredded cheddar cheese (medium or sharp, or a combination)

dried parsley (for sprinkling on top)

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, smaller if halving the recipe), 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.

 When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.

8 Let stand for 5 minutes before serving.

I found this recipe on Food.com and plan on trying it later this week