Dinner doesn't get any easier than easy macaroni and cheese! With just 6 ingredients, this creamy classic recipe adds French's Classic Yellow Mustard for a tangy twist plus cheddar cheese soup for even more cheesy goodness.
10m
PREP TIME
35m
COOK TIME
6
INGREDIENTS
Servings: 6
Ingredients
- 8 ounces uncooked elbow macaroni
- 1 1/2 cups milk
- 1 can (10 3/4 ounces) condensed Cheddar cheese soup
- 2 tablespoon French's® Classic Yellow Mustard
- 3 cups shredded Cheddar cheese
- 2 tablespoons butter, cut into small pieces
KEY PRODUCTS
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. Cook macaroni according to package directions for al dente pasta. Drain well.
- 2 MEANWHILE, mix milk, soup and mustard in large bowl with wire whisk. Add pasta and 2 cups of the shredded cheese; stir gently to mix. Pour macaroni mixture into lightly greased 2-quart baking dish. Dot with butter.
- 3 BAKE 30 minutes or until bubbly and heated through. Remove from oven and stir. Sprinkle evenly with remaining 1 cup shredded cheese. Bake 5 minutes longer or until cheese is melted and lightly browned.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
