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Baked Macaroni and Cheese with Tomato recipe |
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1 servings
Ingredients:
1 pound macaroni1 (10.75 ounce) can condensed tomato soup1 1/4 cups milk3 cups shredded Cheddar cheese8 tablespoons butter, divided1/4 cup dry bread crumbs
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil.Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
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