Dinner doesn't get any easier than easy macaroni and cheese! With just 6 ingredients, this creamy classic recipe adds French's® Classic Yellow Mustard for a tangy twist plus Cheddar cheese soup for even more cheesy goodness.
10 min
PREP TIME
35 min
COOK TIME
7
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 8 ounces (250 grams) uncooked elbow macaroni
- 1 can (284 milliliters) condensed Cheddar cheese soup
- 1 1/2 cups (375 milliliters) milk
- 2 tablespoons (30 milliliters) French’s Classic Yellow Mustard
-
3
cups
(750 milliliters)
shredded American cheese
, divided
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Substitution Available
- shredded Cheddar cheese, divided
- 2 tablespoons (30 milliliters) butter , cut into cubes
- French's® Tomato Ketchup , optional
Preparation
- 1 Preheat oven to 350°F (180°C). Cook macaroni according to package directions for al dente pasta. Drain and place into greased 2-quart (2-L) baking dish.
- 2 Mix soup, milk and mustard. Pour over pasta and stir in 2 cups (500 g) of the cheese. Top with butter.
- 3 Bake 30 minutes or until hot and bubbly. Stir. Top with remaining cheese. Bake 5 minutes longer or until cheese melts. Top with Ketchup to serve, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
