Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a wonderfully creamy mac & cheese. The soup gives it a lot of flavor without being too spicy.

Ingredients Nutrition

  • 2 cups elbow macaroni
  • 10 34 ounces Campbell southwest-style pepper jack soup
  • 10 34 ounces milk (soup can)
  • 12 cup mayonnaise, not Miracle Whip
  • 1 cup Mexican blend cheese

Directions

  1. Cook macaroni until done and drain.
  2. When macaroni is done add the rest of the ingredients.
  3. Cook on low heat until it is warmed all the way through.
  4. OR you can put the macaroni in an over-proof dish and.
  5. bake covered for 20 minute at 350*.

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