Ingredients for Baked Macaroni Cheese With Pizzazz
- 1 pound shell noodles
- 1/4 cup butter
- 1 (10.75 ounce) can condensed cheese soup
- 2 cups evaporated milk
- 1 cup chicken bouillon
- 1 teaspoon Season All salt
- Onion powder (to taste)
- 1/2 teaspoon black pepper
- Dry mustard (to taste)
- 2 cups shredded sharp cheddar cheese
- 1 pound elbow macaroni
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- Cooking spray (as needed)
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How to Make Baked Macaroni Cheese With Pizzazz
- Preheat oven to 375°F (190°C).
- Cook 1 pound elbow macaroni according to package directions until al dente. Drain and set aside.
- Melt 1/4 cup butter in a medium saucepan over medium heat.
- Gradually whisk in 2 cups milk and 1 (10.75 ounce) can condensed cheese soup until smooth.
- Stir in 1 cup chicken bouillon (or vegetable), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, and 2 cups shredded cheddar cheese.
- Continue to cook, stirring frequently, until the cheese is melted and the sauce is smooth and bubbly (about 5-7 minutes). Do not boil.
- Lightly grease a 9x9 inch baking dish with cooking spray.
- Add the cooked macaroni to the prepared baking dish.
- Pour the cheese sauce evenly over the macaroni and stir gently to combine.
- Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
7g
Fat
82g
Carbs
15g
