Creamiest Ever Mac 'n Cheese

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: 40 mins
• Serves: 6

Ingredients

• 8  ounces cavatappi pasta
• 1⁄4 cup  Italian seasoned breadcrumbs
• 1  tablespoon butter, melted
• 1 1⁄2 cups milk
• 10 3⁄4 ounces  condensed cheddar cheese soup
• 1⁄2 cup hot water
• 12  ounces  shredded cheddar cheese (3 cups)
• 1⁄4 teaspoon pepper
• 1  tablespoon  chopped fresh parsley

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.