Picante Macaroni and Cheese
This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup crushed tortilla chips
0.5 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup crushed tortilla chips
Instructions
Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
Picante Macaroni and Cheese
This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.
Directions
Print
Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup crushed tortilla chips
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