Heidi’s Mac N Cheese

Heidi’s Mac N Cheese

2 pounds shell pasta
1 quart (4 cups) Cream of Mushroom Soup
2 – 8 ounce Cream Cheese, room temperature
2 cups 1/2 and 1/2
1 – 4 ounce Fire Roasted Green Chilies
2 leeks, sliced thin
1 medium red bell pepper, diced small
1 Tablespoon Restaurant Ground Black Pepper
2 teaspoons dry Ground Basil
1 sleeve saltine crackers, crushed fine
1 Tablespoon Spanish Paprika
1 pound Smoked Gouda, shredded
2 pounds CoJack Cheese, shredded

I mix all of this in a big metal pan. If you do not have a big mixing bowl, use a stock pot.

Mix together cream cheese, soup, and 1/2 and 1/2. Add herbs and seasonings. Add veggies.

Mix in shredded cheeses. Mix in pasta.

Spoon into foil pans. Cover tight with foil. Write name and date, in sharpie, on top. Freeze. I don’t freeze these long. They don’t last in my household.

They are best thawed, completely, in the refrigerator. Top with more melted cheese, if you desire, and bake 350 degrees until hot and bubbly.

If in a hurry, dump contents of foil pan into glass square pan (or other microwave safe dish) and microwave to thaw and heat, until bubbly.

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