Recipe 1487 - Cheese Soup Macaroni and Cheese
Recipe 1487 - Cheese Soup Macaroni and Cheese
(by Shirley McNevich)
1 1/2 cups elbow macaroni (cooked according to box directions)
2 - 10.75oz. cans Campbell's condensed cheddar cheese soup
1 TBSP French's yellow mustard
1/8 tsp. pepper
1 cup milk
2 slices buttered bread
Cook macaroni according to box directions--drain but do not rinse. In
a large bowl add both cans of soup (do not add water), mustard and
pepper--stir. Add milk slowly while stirring--stir until smooth. Add
drained macaroni--stir gently. Pour whole mixture into a greased 2 qt.
casserole dish. Cut the buttered bread into bite sized pieces and
spread them over the top. Bake at 375 degrees for 30-45 minutes. Let
it stand for a few minutes before serving.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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