Crunchy Macaroni & Cheese
Everyone's favorite cheesy macaroni dish is made especially good with cream of mushroom soup and crunchy French fried onions.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup reduced fat (2%) milk
0.5 teaspoon mustard
1 dash ground black pepper
3 cups cooked elbow macaroni (from about 1 1/3 cups/6 ounces dry)
1.5 cups shredded Cheddar cheese (about 6 ounces)
1 cup French fried onions (about 1 1/3 cups)
0.75 cup reduced fat (2%) milk
0.5 teaspoon mustard
1 dash ground black pepper
3 cups cooked elbow macaroni (from about 1 1/3 cups/6 ounces dry)
1.5 cups shredded Cheddar cheese (about 6 ounces)
1 cup French fried onions (about 1 1/3 cups)
Instructions
Heat the oven to 400°F. Stir the soup, milk, mustard, pepper, pasta and 1 cup cheese in a 1 1/2-quart casserole.
Bake for 20 minutes or until hot.
Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden brown.
Bake for 20 minutes or until hot.
Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden brown.
Crunchy Macaroni & Cheese
Everyone's favorite cheesy macaroni dish is made especially good with cream of mushroom soup and crunchy French fried onions.
Directions
Print
Heat the oven to 400°F. Stir the soup, milk, mustard, pepper, pasta and 1 cup cheese in a 1 1/2-quart casserole.
Bake for 20 minutes or until hot.
Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden brown.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup reduced fat (2%) milk
0.5 teaspoon mustard
1 dash ground black pepper
3 cups cooked elbow macaroni (from about 1 1/3 cups/6 ounces dry)
1.5 cups shredded Cheddar cheese (about 6 ounces)
1 cup French fried onions (about 1 1/3 cups)
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