Everyone loves mac and cheese, but this recipe has just a kick of spice. Great as a side dish, and leftovers make a terrific hot lunch at work.
cost per recipe: $4.33
The price is determined by the national average.
ounces (about 2 cups) cooked elbow macaroni, cooked and drained
ounces frozen pearl onionsor peeled fresh pearl onions
can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
cup Pace® Picante Sauce
Heat the oven to 350°F. Place the macaroni and onions into a large bowl.
Stir the soup, milk and 3 tablespoons butter in a 1-quart saucepan. Heat over medium heat for 5 minutes or until the mixture is hot and smooth, whisking occasionally.
Pour the soup mixture over the macaroni and onions. Stir in the picante sauce and mix well.
Butter a 2-quart baking dish with the remaining butter. Pour the macaroni mixture into the baking dish. Cover the baking dish with foil.
Bake for 30 minutes or until the macaroni mixture is hot.