Twisted Mac and Cheese

Here is a very unique version of everyone's favorite baked macaroni and cheese. Bet your kids will eat their veggies when you serve this dish. I adapted it from an Amish chicken and noodles recipe.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 4 quarts

Ingredients

• 8  ounces macaroni
• 6  cups water
• 2 1⁄3 tablespoons chicken bouillon
• 10 3⁄4 ounces  cream of mushroom soup
• 10 3⁄4 ounces  cream of chicken soup
• 2  cups  frozen peas and carrots
• 8  ounces colby-monterey jack cheese, shredded

Directions

1. Heat 6 cups water and chicken bouillon to boiling. Add the macaroni and cook until tender. Drain. Combine the soups, peas and carrots and cheese. Toss in the macaroni. Place in a 4 quart casserole. Bake at 350 degrees for 45 minutes.