Yummy Restaurant Style Mac and Cheese

                                                                                                                

1 lb elbow macaroni

2 (10 3/4 ounce) cans cheddar cheese soup

2 (12 ounce) cans evaporated milk

1/2 stick of butter cut into chunks

1 teaspoon salt

1 teaspoon pepper

4 cups shredded cheddar cheese (medium or sharp, or a combination) I used colby/jack

Directions:

1 Preheat oven to 350.

2 Cook pasta according to pasta directions just until done.

3 Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).

4 In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.

5 Repeat layers twice, ending with the cheese.

6 Bake for 40-45 minutes.

7 Let stand for 5 minutes before serving.