This is a spinoff Campbell’s Macaroni and Cheese. My kids love that orange boxed macaroni and cheese. I hate making that for them. I swear there must be something addictive in the ingredients since I cannot seem to get my kids to stop begging for it every single meal (and no they do not get it every single meal).
So I am on a mission to find a recipe that doesn’t take hours – that everyone likes. This is a really easy one and actually quite good. My son prefers it without the topping but he will eat it if I make it this way. For him – it is all about appearance. For my daughter – if she makes it, she will eat it. Of course, she made this…
Macaroni and Cheese:
High fiber rotini pasta – usually the box is 12 ounces, not 16 ounces
2 cans of Campbell’s Cheddar Cheese soup
3/4 can of milk
salt to taste
pepper to taste
4 Tablespoons butter
6 Tablespoons bread crumbs
Boil the pasta per the box directions.
In a square baking pan (9×9) mix the soup, milk, salt and pepper.
Mix cooked, drained pasta into the mixture in the pan.
For the topping: Melt the butter then mix in the bread crumbs and sprinkle on top of the macaroni and cheese.
Bake at 400 degrees for approximately 20 minutes.
Another variation is to add some cubed ham – my personal favorite.