This mouthwatering version of baked macaroni and cheese is ready in just 40 minutes and features our "secret ingredient" - cream of mushroom soup. Try it as a side dish too!
Servings: about 1 1/2 cups each
Bake: 20 min.
What You'll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
2 cups shredded two-cheese blend (about 8 ounces)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
8 ounces (1/2 of a 1-pound package) rotini (spiral) pasta, cooked and drained
2 cups shredded two-cheese blend (about 8 ounces)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
8 ounces (1/2 of a 1-pound package) rotini (spiral) pasta, cooked and drained
How to Make It
- Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
- Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
