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Thanksgiving Leftover Mac & Cheese

Thanksgiving Leftover Mac & Cheese

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You won’t hear any complaints about Thanksgiving leftovers when you add them into this decadent mac & cheese.  Cheddar cheese soup makes it ultra creamy while extra Cheddar makes it oh-so-cheesy.

serves 7 people

Ingredients

cost per recipe: $10.72

The price is determined by the national average.

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

  • 1 1/2

    cups milk

  • 8

    ounces (about 2 cups) elbow macaroni, cooked and drained

  • 2 1/2

    cups shredded cooked turkey or chicken

  • 1

    can (15 ounces) Del Monte® sweet peas, drained (about 1 1/2 cups)

  • 8

    ounces shredded Cheddar cheese (about 2 cups)

  • 1 1/3

    cups French's® French Fried Onions

  • 1/4

    teaspoon ground black pepper

view nutrition info

How to Make It

Set the oven to 350°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray. Stir the soup and milk in a large bowl.  Stir in the macaroni, turkey, peas, half the cheese, half the onions and the black pepper.  Spoon the macaroni mixture into the baking dish.  Sprinkle with the remaining cheese. Bake for 25 minutes or until the macaroni mixture is hot and bubbling.  Stir the macaroni mixture.  Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Step 1

Set the oven to 350°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray.

Step 2

Stir the soup and milk in a large bowl.  Stir in the macaroni, turkey, peas, half the cheese, half the onions and the black pepper.  Spoon the macaroni mixture into the baking dish.  Sprinkle with the remaining cheese.

Step 3

Bake for 25 minutes or until the macaroni mixture is hot and bubbling.  Stir the macaroni mixture.  Sprinkle with the remaining onions.

Step 4

Bake for 5 minutes or until the onions are golden brown.

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Made With
Campbell's® Condensed Cheddar Cheese Soup

Campbell's® Condensed Cheddar Cheese Soup

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