It was time for another cooking soup recipe. This turned out to be easy peasy and although not quite like your original mac and cheese, it was good. However, if you're craving the regular, you might be disappointed with this. I served it with some chicken strips I had in the freezer (also 400*, win!). Also, the recipe below is what was on the back of the can and what I made. The version on the website uses the shells and adds broccoli. I used whole milk and the shredded cheddar I found at the store.
8 oz uncooked medium shell pasta or rotini
1 can Campbell's Condensed Creamy Cauliflower Soup
1 1/2 cups shredded 2% cheddar
1/4 cup 2% milk
1/4 tsp black pepper
1. Cook and drain pasta. Meanwhile, heat oven to 400*.
2. Stir all ingredients in 1 1/2 quart casserole.
3. Bake 20 minutes or until hot.
