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Macaroni And Cheese II recipe |
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8 servings
Ingredients:
2 (11 ounce) cans condensed cream of Cheddar cheese soup1 3/8 cups milk2 teaspoons prepared mustard1/4 teaspoon ground black pepper3 cups rotini pasta2 tablespoons bread crumbs1 tablespoon butter, melted
Instructions:
Cook pasta in a large pot of boiling, salted water until al dente. Drain.In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.
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