My husband is known for making the best macaroni and cheese. Every time we bring it to an event, he’s asked for the recipe. Creamy, baked macaroni and cheese that has a secret ingredient…cheddar cheese soup!
Preheat the oven to 325 degrees F and grease a 9 x 13 baking dish. Set aside.
Bring a large pot of salted water to boil and cook the noodles until al dente. Drain the noodles, return to the pot, and pour the cans of soup over the noodles. Stir to evenly distribute.
Layer the noodles into the prepared pan alternating noodles & cheese, until out of ingredients, ending with shredded cheese.
Slice up the butter and place pats over the top of the macaroni.
Bake until cheese is melted and bubbly, approximately 10 minutes.
Serve & enjoy!
Use your favorite noodle shape - we usually opt for cavatappi or macaroni noodles.Use your favorite blend of shredded cheeses. We like mild cheddar. Sometimes we add mozzarella to the mix or pepper jack to spice it up.Store covered in the fridge for 3-4 days.