Baked Macaroni & Cheese

Campbell’s

1 can (10 ¾ oz.) condensed cheddar cheese soup

½ soup can milk

1/8 tsp. ground black pepper

1/3 of a 1-lb. pkg. rotini pasta or medium shell pasta (about 1 ½ cups), cooked and drained

2 tbsp. plain dry bread crumbs

2 tsp. butter, melted

Heat oven to 400F.

Stir soup, milk, black pepper and pasta in 1-qt. casserole.

Stir bread crumbs and butter in small bowl. Sprinkle bread crumb mixture over pasta mixture.

I used panko, which didn't add the nice color contrast that regular bread crumbs would have.

Bake for 20 min. or until pasta mixture is hot and bubbling. 

I was honestly surprised that something made with soup would actually come out looking so much like actual mac and cheese.

My Rating: 3/5 "This actually didn't suck. It wasn't spectacular, and it didn't have much depth of flavor, but it wasn't completely gross. I say that as a point in its favor, because I expected making mac and cheese with a can of salt and yellow dye (or "soup") would be a complete disaster. Surprise!"