Servings: 8 people
Calories: 336kcal
Ingredients
- ¼ cup unsalted Butter
- 2 10.75 Condensed Cheddar Cheese Soup
- 1 ½ cup Organic Whole Milk
- 1 lb. Pasta Fat spaghetti with a hole down the centre
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, and then add the spaghetti pasta to it. Boil for 8-10 minutes or until al dente.
- While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the milk and cheese soup to the melted butter, stirring until all combined.
- When the pasta is done cooking, drain it in a colander and rinse with cold water until cool to touch. Grease an 8”x8” baking dish with cooking spray or butter.
- Once the pasta is cool, place it in the baking dish and then pour over the cheese mixture. Stir everything together until all is combined, ensuring that all of the pasta is coated with the cheese sauce.
- Place in preheated oven for 25 minutes or until golden and bubbly. Serve warm.
Video
Notes
- If you want to add extra flavor, try adding a pinch of smoked paprika or freshly cracked black pepper.
- For an added crunchy topping, sprinkle some crumbled bacon or crushed crackers on top before baking.
- To make this mac and cheese gluten-free, substitute the spaghetti pasta with a gluten-free alternative.
Nutrition
Calories: 336kcal
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