“With a few carefully chosen ingredients, canned soup and pasta was turned into gourmet mac 'n cheese! I found this recipe in Woman's World magazine. My future hubby and I really liked this mac 'n cheese. I thought this was so easy to make. I prepared the recipe and refrigerated it for later baking without a problem. When I made this recipe I used Cellentani pasta as that's all I could find. I doubled the pasta amount as I felt the dish needed more pasta. I only had 2 cups of Cheddar so I added 1 cup of extra sharp. I left out the parsley and I don't think it's needed.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Cook pasta according to package directions; drain. Meanwhile, coat 2-quart baking dish with cooking spray. Combine breadcrumbs and butter; reserve.
  2. In large pot, whisk together milk, soup and hot water. Over medium-high heat, bring to boil, stirring often. Reduce heat to medium; stir in cheese and pepper. Cook, stirring, until cheese is melted.
  3. Remove from heat; stir in pasta. Transfer to baking dish. Sprinkle with breadcrumb mixture. Bake until golden and bubbly, 20-25 minutes. Just before serving, sprinkle with parsley.

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