This mouthwatering version of baked macaroni and cheese is ready in just 40 minutes and features our "secret ingredient" - cream of mushroom soup. Try it as a side dish too!
cost per recipe: $5.80
Cook and drain the rotini according to the package directions. While the rotini is cooking, heat the oven to 400°F.
Stir the soup, cheeses and milk in a 1 1/2-quart casserole. Stir in the cooked rotini. Season with salt and pepper.
Bake for 20 minutes or until the mixture is hot.
I used cream of chicken instead of cream of mushroom. Monteray Jack Cheese and Sharp cheddar. Buy the block cheese and shred it yourself. There's a world of difference. After I cooked my pasta- I put it to the side, mixed together the soup, milk, cheese, and pepper. I put it on the stove so all the cheese would melt then added the noodles in and mixed then added it to the casserole dish. I topped it off with more cheese.
A Gooey Mushroom & Cheese Delight
Really yummy variation on macaroni and cheese, especially if you are a mushroom soup lover like me! This was easy and didn’t take very many ingredients. I thought this recipe might be too rich, but it actually impressed me and I didn’t get tired of the leftovers. It was great as a main dish but would act as a nice side. I like the reviews where they say they added chicken. I’ll have to try that next time!
Yummy! A new favorite!
This is really good.😋😋 All the flavors just go well together. Its one of the best casseroles I've had. My dad loved it!
Really easy to make, taste great, the family all went back for more! I cooked the chicken with seasoned salt, basil, pepper and garlic then shredded it and added it to the pasta. I topped the pasta with Italian breadcrumbs and parmesan cheese which really made the dish.
Wonderful base for casserole.
I added diced chicken to make a cheesy chicken casserole. The only problem was I didn't make enough.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.