Macaroni And Cheese II
8 servings
Ingredients
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1 ⅜ cups milk
2 teaspoons prepared mustard
¼ teaspoon ground black pepper
3 cups rotini pasta
2 tablespoons bread crumbs
1 tablespoon butter, melted
Instructions
Step 1
Cook pasta in a large pot of boiling, salted water until al dente. Drain.
Step 2
In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.
Step 3
Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.
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