Baked Macaroni & Cheese
This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.667 cup milk
0.125 teaspoon ground black pepper
1.5 cups rotini (spiral) pasta or medium shell pasta (about 1/3 of a 1-pound package), cooked and drained
2 tablespoons plain dry bread crumbs
2 teaspoons butter, melted
0.667 cup milk
0.125 teaspoon ground black pepper
1.5 cups rotini (spiral) pasta or medium shell pasta (about 1/3 of a 1-pound package), cooked and drained
2 tablespoons plain dry bread crumbs
2 teaspoons butter, melted
Instructions
Heat the oven to 400°F.
Stir the soup, milk, black pepper and rotini in a 1-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the rotini mixture.
Bake for 20 minutes or until the rotini mixture is hot and bubbling.
Stir the soup, milk, black pepper and rotini in a 1-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the rotini mixture.
Bake for 20 minutes or until the rotini mixture is hot and bubbling.
Baked Macaroni & Cheese
This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.
Directions
Print
Heat the oven to 400°F.Stir the soup, milk, black pepper and rotini in a 1-quart casserole.Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the rotini mixture.Bake for 20 minutes or until the rotini mixture is hot and bubbling.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.667 cup milk0.125 teaspoon ground black pepper1.5 cups rotini (spiral) pasta or medium shell pasta (about 1/3 of a 1-pound package), cooked and drained2 tablespoons plain dry bread crumbs2 teaspoons butter, melted
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