This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.
cost per recipe: $5.47
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup Pace® Picante Sauce
cups shredded Cheddar cheese (about 8 ounces)
cups cooked elbow macaroni, cooked and drained
cup crushed tortilla chips
Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.