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.
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.
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
Picante sauce and Cheddar cheese add excit...
Classic chicken divan gets an ethnic twist...
Nothing screams summer more than a salad w...
Need a quick and delicious fix? Roll up ...