Campbell’s Macaroni and Cheese

20 Feb

Macaroni is the epitome of all comfort foods! Especially during the long and cold Minnesota winters.

I absolutely love the creaminess of this recipe! Some macaroni recipes that use shredded cheeses can have kind of a curdled texture, but using the soup totally prevents that from happening! And the bread crumb topping adds just the right amount of saltiness and crunch.

Baked Macaroni and Cheese

1 can Campbell’s Cheddar Cheese Soup

1/2 soup can milk

1/8  teaspoon black pepper

1/3 of a 1 pound package rotini pasta, cooked and drained

4 tablespoons plain bread crumbs

3 tablespoons butter or margarine, melted

1. Stir the soup, milk, and black pepper, and rotini in a 1-quart baking dish.

2. In a small bowl, stir together the bread crumbs and butter. Sprinkle the bread crumb mixture over the rotini mixture.

3. Bake at 400 degrees for 20 minutes or until the rotini mixture is bubbly.

Source: Campbell’s Kitchen


One Response to “Campbell’s Macaroni and Cheese”

  1. Taylor October 13, 2011 at 5:14 pm #

    I love all of your dishes! It surprised me that you had Baked Mac on here, my mom makes it for my birthdays because I’m in love with it! Your recipe is slightly different and I think I’m going to try and make that next time!

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