This recipe is part of a series of occasional frugal recipes. If you have a frugal recipe you would like to share send me an email (BuckWeber (at) gmail.com) and I will consider it for the series. If I use it I would be happy to link back to your site or blog.
I don’t know where my mom found this recipe, but my family sure is glad she did as this is one of our favorite quick meals. The original recipe called for one can of Campbell’s Cheddar Cheese Soup but the company drastically changed the flavor years ago, and rendered the meal inedible, in our opinion. After several experiments to approximate the original flavor we hit upon the following combination, which we all agree is pretty close, and delicious.
Ingredients
Two 10 Oz. packages of shell noodles
One 12 fl. Oz. can of evaporated milk
One Jar Ragu Double Cheddar Cheese Sauce (Net Wt 1 lb.)
One can Underwood Deviled Ham Spread (Net Wt 4.25 Oz.)
One cup shredded cheddar cheese
Two tbsp butter
Instructions
Cook shell noodles according to package instructions. Drain water and add the butter then stir until melted.
Add ½ can evaporated milk and ½ can cheese sauce along with remaining ingredients. Stir well and simmer until cheese is melted. Enjoy!
P.S. I usually make ham and scalloped potatoes with the leftover milk and cheese sauce.
Further Reading: Pat’s Corn Chowder
I don’t know where my mom found this recipe, but my family sure is glad she did as this is one of our favorite quick meals. The original recipe called for one can of Campbell’s Cheddar Cheese Soup but the company drastically changed the flavor years ago, and rendered the meal inedible, in our opinion. After several experiments to approximate the original flavor we hit upon the following combination, which we all agree is pretty close, and delicious.
Ingredients
Two 10 Oz. packages of shell noodles
One 12 fl. Oz. can of evaporated milk
One Jar Ragu Double Cheddar Cheese Sauce (Net Wt 1 lb.)
One can Underwood Deviled Ham Spread (Net Wt 4.25 Oz.)
One cup shredded cheddar cheese
Two tbsp butter
Instructions
Cook shell noodles according to package instructions. Drain water and add the butter then stir until melted.
Add ½ can evaporated milk and ½ can cheese sauce along with remaining ingredients. Stir well and simmer until cheese is melted. Enjoy!
P.S. I usually make ham and scalloped potatoes with the leftover milk and cheese sauce.
Further Reading: Pat’s Corn Chowder
I just took up vegitarianism so I'll be needing this great mac and cheese recipe!
ReplyDeleteThanks. You might want to leave out the deviled ham if you are going full out meatless.
ReplyDeletedo you know why campbells changed the old cheddar cheese recipe? i've always missed it.
ReplyDeleteNo, I don't know why they changed it. A guess would be it was a cost cutting move.
ReplyDelete