Picante Macaroni and Cheese
This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup crushed tortilla chips
0.5 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup crushed tortilla chips
Instructions
Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
Picante Macaroni and Cheese
This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.
Directions
Print
Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup Pace® Picante Sauce2 cups shredded Cheddar cheese (about 8 ounces)1.5 cups cooked elbow macaroni, cooked and drained0.5 cup crushed tortilla chips
Classic Sugar Cookies
Everyone loves colorfully decorated holida...
Grilled Chicken Breasts with Zesty ...
This sweet, savory and slightly spicy reci...
Italiano Chicken & Rice
In less than 45 minutes, you can prepare t...
Basil-Mushroom Tartlets
These savory appetizers will satisfy the m...