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Categories:Viewed: 12 - Published at: 6 years ago
Ingredients
- 1 (15 ounce) can cheddar cheese soup
- 15 ounces milk
- 6 ounces sharp cheddar cheese, grated
- 2 -3 cups elbow macaroni
- black pepper
- topping
- 2 tablespoons butter, melted
- 3 tablespoons seasoned bread crumbs
Method
- Cook pasta according to directions; set aside.
- In a large bowl, add can of soup to a can of milk slowly to get the very last of the soup out of the can.
- Add cheddar and black pepper, stir well.
- Stir in macaroni and pour into casserole dish. If desired, leftover ground beef, sausage, or ham can be added at this time.
- Top with bread crumbs mixed with butter.
- Bake at 350 for 30-35 minutes.
