Ingredients
- Servings: 4
- 7 ounces elbow macaroni
- 10 ounces condensed cheddar cheese soup, undiluted
- 2 slices process american cheese
- 1/4 cup shredded parmesan cheese
- 1/4 cup milk
- 1 tablespoon butter
Recipe
- 1 cook macaroni according to package directions.
- 2 meanwhile, in a large saucepan, combine the soup, cheeses, milk and butter.
- 3 cook and stir until cheese is melted.
- 4 drain macaroni; stir into cheese sauce.
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