macaroni and cheese ii

Ingredients

• Servings: 8
• 2 (11 ounce) cans condensed cream of cheddar cheese soup
• 1 3/8 cups milk
• 2 teaspoons prepared mustard
• 1/4 teaspoon ground black pepper
• 3 cups rotini pasta
• 2 tablespoons bread crumbs
• 1 tablespoon butter, melted

Recipe

• cook pasta in a large pot of boiling, salted water until al dente. drain.
• in a large bowl, combine condensed soup, milk, mustard, and pepper. stir in macaroni. transfer mixture into a greased 2 quart casserole. combine bread crumbs and melted butter or margarine in a cup. sprinkle over macaroni mixture.
• bake at 400 degrees f (205 degrees c) for 25 minutes, or until hot and bubbling.