Recipe by Julia Lynn
In our house, Mac and Cheese is a staple! (No, I don't have any kids.. it is I that loves the cheesy pasta.) Based on the reviews on the Campbell's website, this is an easy, go to, tasty recipe. What I like is that I can use whole grain pasta and low fat milk to make it much better than the boxed stuff. I have made these modifications in the listing of the recipe, but certainly use full fat milk (or.. dare I say.. cream!)/regular pasta if you wish. **Original recipe calls for 1/2 can milk and 1/2 can water but I figured Zaar wouldn't recognize that so I put about 2/3 c. It may be more accurate to use the can method.
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 2⁄3 cup water, **see note in recipe description
- 2⁄3 cup low-fat milk
- 1 cup whole wheat pasta, (use fusilli or penne)