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Easy Macaroni and Cheese


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  • 1 can (284 mL) CAMPBELL'S® Condensed Cheddar Cheese Soup
  • 1/2 soup can of milk
  • Dash of ground black pepper
  • 4 cups hot cooked elbow macaroni (about 2 cups/500 mL uncooked)
  • 1 medium tomato, chopped
  • 1 green onion, sliced
  • 3 tbsp dry bread crumbs
  • 2 tbsp (30 mL) margarine or butter, melted



Step 1

1. Combine soup, milk and pepper in 1½ quart (1.5 L) baking dish

2. Stir in macaroni, tomato and green onion. Mix bread crumbs with margarine and sprinkle over macaroni mixture.

3. Bake at 400°F (200°C) for 20 minutes or until heated through

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