First recipe! This was one of those really simple recipes that doesn't involve much work or experience. The only thing I changed during the cooking process was adding a 1/4 tsp. mustard powder which makes all the difference in any simple mac and cheese recipe. Overall, for simplicity and a non-time consuming recipe.
I think other things that could jazz this up would be to add some cooked cubed and seasoned chicken and some onions. Even bacon would be a nice touch!
*See recipe below*
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 soup can milk
- 1/8 teaspoon ground black pepper
- 1 1/2 cups corkscrew-shaped pasta
- OR medium shell-shaped pasta, cooked and drained
- 1 tablespoon dry bread crumbs
- 2 teaspoons butter, melted
- Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
- Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
- Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.
