Ingredients
1 lb macaroni noodles
10 ounces condensed cheddar cheese soup
8 ounces sharp cheddar cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded
12 ounces evaporated milk
1 cup milk
Method
Sources
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dataset
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Organize pot lids vertically — saves cabinet space
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Organize pot lids vertically — saves cabinet space
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Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente). While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine. Add cooked, drained noodles and stir well. Cover and cook on low for 3 hours. To Freeze:. Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc. Seal and freeze. To Serve:. Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.