1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 6 servings |
||
| Calories 294 | ||
| Calories from Fat 88 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 469mg | 19% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 41.8g | 13% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.5g | ||
| Protein 9.5g | 18% | |
Ingredients
- 3 cups cooked corkscrew macaroni
- 1 (278 ml) can of campbell's condensed cheddar cheese soup
- 3/4 cup milk
- 1 dash pepper
- 2 tablespoons of melted margarine
- 3 tablespoons breadcrumbs or 3/4 cup of crushed Ritz cracker
Directions
1
Combine pasta, soup, milk and pepper in a medium casserole dish.2
Mix margarine and bread crumbs (or crackers) and sprinkle over top of pasta mixture.3
Bake for 25 minutes at 400F or until hot.
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Featured Reviews for This Recipe
From: Marg (CaymanDesigns)
On Dec 15, 2005
I tried this recipe because I didn't have the time to make my usual baked mac & cheese. It was a bit weak on flavor but adding salt helped. Definitely a much better alternative than making it from the box. Thanks for sharing!
From: Compley
On Nov 30, 2004
I had so substitute tomato soup for cheddar, but this was fantastic dining! Thanks for a great recipe.
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