Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a very good, filling and non-processed approached to pasta and cheese. Much better for you than Kraft Dinner, easier to make, and tastes way better too!!

Ingredients Nutrition

  • 3 cups cooked corkscrew macaroni
  • 1 (278 ml) canof campbell's condensed cheddar cheese soup
  • 34 cup milk
  • 1 dash pepper
  • 2 tablespoons of melted margarine
  • 3 tablespoons breadcrumbs or 34 cup of crushed Ritz cracker

Directions

  1. Combine pasta, soup, milk and pepper in a medium casserole dish.
  2. Mix margarine and bread crumbs (or crackers) and sprinkle over top of pasta mixture.
  3. Bake for 25 minutes at 400F or until hot.

Reviews

(2)
Most Helpful

I tried this recipe because I didn't have the time to make my usual baked mac & cheese. It was a bit weak on flavor but adding salt helped. Definitely a much better alternative than making it from the box. Thanks for sharing!

Marg (CaymanDesigns) December 15, 2005

I had so substitute tomato soup for cheddar, but this was fantastic dining! Thanks for a great recipe.

Compley November 30, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a