Ingredients
- 8 ounces dry large elbow macaroni, cooked (1 box)
- 16 ounces sharp cheddar, cubed (2 cups)
- 8 ounces mozzarella, grated (1 cup)
- 10 ounces condensed tomato soup (1 can)
- 1 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Mix the cooked pasta, sharp cheddar and can of soup in a large bowl.
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Step 2: Season lightly.
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Step 3: In a 8x8 casserole dish, fill about halfway with mixture and sprinkle 1/2 cup grated mozzarella.
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Step 4: Season lightly.
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Step 5: Make a second layer of the mixture and sprinkle the other half cup of mozzarella on top.
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Step 6: Pour in milk until you can see it.
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Step 7: Cover and cook an hour at 350F.
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Step 8: Remove the lid and cook another 30 minutes or until the top crust is done
We hope you enjoy this recipe!
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