Tomato Mac and Cheese
Elbow macaroni is dressed with a cheesy tomato sauce for this stove-top version of macaroni and cheese. Best of all, it's ready in just 25 minutes.
Share Recipe
Cooking Directions
- Heat the soup, sauce, milk and pasta in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with the cheese.
Ingredients
- 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1 cup Prego® Traditional Italian Sauce
- 0.333 cup milk
- 2 cups cooked elbow macaroni, drained
- 0.25 cup grated Parmesan cheese