Easy Macaroni and Cheese

By Hortond

Ingredients

• 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

Preparation

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