Well, I say “famous” because this recipe is quite well-known around my group of friends. This recipe has gotten me through parties in college when I was on a tight budget, last-minute potluck dinners, and the worst of break-ups on my own living room couch.
Most people who know me understand my deep, deep love for all kinds of mac and cheese, so it would surprise some to know that my very favorite recipe isn’t one that calls for making a rue, baking it in the oven, or adding fancy mustards. It uses a disgusting can of condensed cheddar cheese soup and just 2 pots. What can I say? It’s my dad’s recipe, and the best comfort food I grew up with.
DAD’S FAMOUS MAC AND CHEESE RECIPE
4 tbsp butter
1 can Campbell’s cheddar cheese soup
1-2 cups milk (I use whole milk)
8 oz sharp cheddar cheese, grated
1 lb elbow pasta
Salt and pepper
Sriracha or other hot sauce (optional)
Bring a pot of salted water to boil and add elbow pasta. Cook slightly less than al dente, as the pasta will still absorb some cheesy goodness after it’s cooked.
Melt the butter into a sauce pan over medium/low heat.
Add the Campbell’s cheddar cheese soup, and start adding 1 cup of milk slowly, while stirring. Adding the milk a little at a time helps keep a really creamy texture.
After everything is combined and has a uniform liquid texture, slowly add in the grated cheddar cheese (My favorite is Cabot Seriously Sharp Cheddar. You know, the one with the lumberjack plaid on the packaging).
Stir in the cheese using figure eights. The French swear by it.
Pour the melted cheese sauce over the cooked elbow noodles. Hit it with some salt, pepper (I use a ton), and your favorite hot sauce if you’d like.
Stir it up well, and let it sit for minute! The pasta sucks up a lot of the cheese sauce, so if you like it a little creamier, add some milk to acquire your preferred level of creamy-ness.
Note: When you reheat it, add a bit of milk before you pop it in the microwave so it stays creamy!