Mushroom Soup Macaroni Cheese
This was surprisingly good, although I did add some cheese I found lurking in the back of my freezer. Quick too! This recipe makes enough for a family meal but feel free to half it which will do for 2 people.
Course: Main Course
Cuisine: British
Keyword: Baked pasta, Canned food, Cherry recipe, Macaroni Cheese with tinned mushroom soup, Pasta, Tinned food
Servings: 6
- 500 g macaroni
- butter for greasing the tin
- 2 410ml tins of mushroom soup
- 150 g cheddar or comté cheese, grated
- 2 tbsp ground pepper (optional)
Preheat the oven to 180c.
Boil the macaroni in salty water in a large saucepan for 2 minutes less than it says on the packet. Drain.
Grease the baking tin with butter and tip in the cooked macaroni
Stir in the tins of cream of mushroom soup
Grate the cheese on top and bake in the oven for 10 to 15 minutes. Add pepper and serve hot.