-
1
Cook pasta according to package directions.
-
2
Drain and set aside, leaving it in the pot.
-
3
Preheat oven to 350 degrees F.
-
4
In a saucepan, combine cheese soup, cubed cheeses, Velveeta cheese, milk, and cream.
-
5
Heat on medium-low until all cheeses are melted.
-
6
Sauce should stick nicely to the spoon, without running off too easily.
-
7
If you find the sauce too thick, add more milk.
-
8
If you find the sauce too thin, add more Velveeta.
-
9
Add ground mustard, pepper and Tabasco sauce (if using).
-
10
Measurements are approximate.
-
11
Add more or less according to your taste.
-
12
Stir thoroughly.
-
13
Add parsley to the sauce.
-
14
Pour sauce over the pasta noodles and blend together.
-
15
* If you are using the onions and/or bacon pieces, blend those ingredients in with the pasta and cheese sauce now.
-
16
Pour pasta and cheese mixture into large casserole dishes.
-
17
No need to grease the casseroles.
-
18
Use casserole dishes that will allow your mac and cheese to be 3 inches deep.
-
19
I use my two largest casserole dishes for this.
-
20
Sprinkle tops with bread crumbs and additional pepper if desired.
-
21
Cover tops with shredded cheese.
-
22
Loosely tent the casseroles with foil, so that they are covered, but not touching the cheese topping.
-
23
Place in oven and bake for 20 minutes at 350 degrees.
-
24
Remove foil and increase heat to 450 degrees.
-
25
Bake or broil for an additional 10 minutes to get a nice crunchy/cheesy topping.
-
26
Serve and enjoy!
