Ingredients
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16 box/bag Elbow (large) or Shell Macaroni
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2 Cans Campbell's Cheddar Cheese Soup (Condensed)
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1 Cup Milk
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1 lbs Block Monterrey Jack (Shredded)
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1 lbs Block Sharp Cheddar Cheese (Shredded)
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1 lbs Bacon Cooked (Diced)
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1/4 Cup Panko Breadcrumbs
Description
Directions
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1
Done
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Add and mix 2 cups of Campbell's cheddar cheese soup, half of the sharp cheddar cheese, half of the Monterrey Jack cheese; 1 cup milk in a mixing bowl. |
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2
Done
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Add and mix 2 cups of Campbell's cheddar cheese soup, half of the sharp cheddar cheese, half of the Monterrey Jack cheese; 1 cup milk in a mixing bowl. |
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3
Done
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Mix pasta into cheese mix. I used gloves and my hands. Place pasta mixture into foil half pan. |
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4
Done
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Spread remaining sharp cheddar and Monterrey Jack cheeses on top. Spread diced bacon and Panko on top of the cheeses. |
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5
Done
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Smoke at 225 °F for 60 minutes - Crank temperature up to 325-350 °F and cook for another 20- 30 minutes until done to your preference. Boiling along the edges was done for me. |
