Baked Mac 'N' Cheese
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of cheddar
|
*
|
| ½ | can |
milk
(use soup can) |
*
|
| 1 | teaspoon |
prepared mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cups |
pasta, elbow macaroni
hot, cooked, or medium shell |
*
|
| 2 | teaspoons |
margarine
or butter, melted |
|
| 1 | tablespoon |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of cheddar
|
*
|
| 0.5 | can |
milk
(use soup can) |
*
|
| 5 | ml |
prepared mustard
|
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
pasta, elbow macaroni
hot, cooked, or medium shell |
*
|
| 1E+1 | ml |
margarine
or butter, melted |
|
| 15 | ml |
bread crumbs
|
|
Directions
In 1 quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
In cup, combine margarine and bread crumbs. Sprinkle over casserole.
Bake at 400'F. 20 minutes or until hot and bubbling.
Makes 2½ cups, 2 main dish or 4 side dish servings.
