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Ingredients
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1 (10.5 ounce) can condensed cream of mushroom soup (such as Campbell’s)
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1 ¼ cups milk
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½ cup shredded Cheddar cheese
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1 ½ cups macaroni
Directions
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Cook pasta in a large pot of boiling salted water until al dente. Drain.
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Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
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Bake at 325 degrees F (165 degrees C) until hot and bubbly, about 30 minutes.
Nutrition Facts (per serving)
270 | Calories |
12g | Fat |
27g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 270 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 5g | 27% |
Cholesterol 26mg | 9% |
Sodium 691mg | 30% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 5% |
Total Sugars 9g | |
Protein 12g | 24% |
Vitamin C 0mg | 0% |
Calcium 302mg | 23% |
Iron 1mg | 4% |
Potassium 300mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.