Ingredients
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1 (10.5 oz) can Campbell's ® Condensed Cheddar Cheese Soup
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8 oz uncooked elbow macaroni (about 2 cups)
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3/4 cup milk
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2 cups shredded pepper Jack cheese (about 8 ounces)
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1 tablespoon drained canned diced jalapeno peppers
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1 cup jalapeno kettle-cooked potato chips
Steps
1
Cook the pasta according to the package directions. While the pasta is cooking, heat the oven to 375°F. Drain the cooked pasta and return to the saucepot.
2
Add the soup, milk, cheese and jalapeño peppers to the pasta and stir to combine. Spoon the mixture into a 2-quart shallow baking dish. Sprinkle with the crushed potato chips.
3
Bake for 15 minutes or until hot and the crushed chips are lightly browned.
Comments
Recipe provided by Campbell's Co