Ingredients
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2 (10.5 oz) cans Campbell's ® Condensed Cheddar Cheese Soup
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1/2 cup panko bread crumbs
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2 tablespoons butter, melted
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8 ounces uncooked elbow macaroni (about 2 cups)
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3 cups 2% milk
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1/2 teaspoon cracked black pepper
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1 1/2 cups shredded sharp Cheddar cheese (about 8 ounces)
Steps
1
Heat the oven to 350°F. Spoon the soup into a 13x9x2-inch baking dish. Gradually whisk in the milk. Stir in the uncooked elbows, the cheese and pepper. Cover the baking dish tightly with foil.
2
Bake, on the middle oven rack, for 50 minutes or until the elbows are tender. Uncover and stir well. Increase the oven temperature to 400°F. Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.
3
Bake, on the upper oven rack, for 5 minutes or until the panko mixture is golden brown. Let stand for 5 minutes before serving.
Tips
This recipe works best in a 13x9x2 baking dish. If you don't have a rectangular 13x9x2, you can use a round or oval Pyrex® or ceramic baking dish.
Comments
Recipe provided by Campbell's Co