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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Mac 'n' cheese lovers get a boost with Pace® Salsa and a crunchy topping of tortilla chips. Ingredients:
1 (26 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
1 cup milk |
1 cup pace® chunky salsa |
3 cups shredded cheddar cheese or monterey jack cheese |
3 cups elbow pasta, cooked and drained |
1 cup coarsely crushed tortilla chips |
Directions:
1. Stir the soup, milk, salsa, cheese and pasta in a 3-quart shallow baking dish.
2. Bake at 400 degrees F for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
3. Bake for 5 minutes or until the tortillas chips are golden brown.
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