4 Comments so far

1. CM

   Baked Macaroni and Cheese
   From: Campbell’s Kitchen
   Prep: 20 minutes
   Bake: 20 minutes
   Serves: 4
   Ingredients:
   1 can (10 3/4 oz.) Campbell’s® Condensed Cheddar Cheese Soup
   1/2 soup can milk
   1/8 tsp. ground black pepper
   2 cups hot cooked corkscrew-shaped pasta OR medium shell-shaped pasta
   1 tbsp. dry bread crumbs
   2 tsp. butter OR margarine, melted
   Directions:
   MIX soup, milk, black pepper and pasta in 1-qt. baking dish.
   MIX bread crumbs and butter and sprinkle over pasta mixture.
   BAKE at 400°F. for 20 min. or until hot.

2. carla ?

   I found it!!! This one calls for the celery soup…NOT the cheddar soup. Enjoy!!!!
   No-Fuss Mac ‘n’ Cheese
   From: Campbell’s Kitchen
   Prep: 20 minutes
   Cook: 20 minutes
   Serves: 4
   Ingredients:
   1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
   1/2 cup milk
   1/2 tsp. prepared mustard
   Generous dash ground black pepper
   3 cups hot cooked elbow pasta
   2 cups shredded Cheddar cheese
   1 can (2.8 oz.) French’s® French Fried Onions
   Directions:
   MIX soup, milk, mustard and pepper in 1 1/2-qt. casserole. Stir in pasta and 1 1/2 cups cheese.
   BAKE at 400°F. for 20 min. or until hot. Stir. Sprinkle with onions and remaining cheese.
   BAKE 1 min. or until onions are golden.

3. Angela W

   I think I saw what you’re looking for in this free recipe ebook.

4. mebepat

   Baked Macaroni and Cheese
   2 Boxes kraft macaroni and
   -cheese
   1 cn Cream of celery soup
   1 c Grated extra sharp cheddar
   -cheese
   3 Eggs beaten
   Salt and pepper.
   cook macaroni and cheese as directed. Once cheese, milk and butter are
   added add can of cream of celery soup, cheddar cheese and eggs. Transfer to a
   baking dish and top with more cheese. Bake at 350 for about 30 mins..just
   til cheese on top begins to brown.
   I dont have that cookbook, but this is the recipe I use. Hope its what you are looking for