Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 8 ounces shells or macaroni
- 1 can (10 3/4 ounces) Nacho cheese soup
- 2/3 cup milk
- 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
- ground black pepper
- 1 cup bread crumbs
- 2 tablespoons butter, melted
Preparation:
Cook the pasta in boiling salted water following package directions. Drain and rinse with hot water. In the same pan you boiled the pasta in or a large bowl, mix the hot pasta with the soup, milk, 1 cup of the shredded cheese. Spoon into the prepared baking dish. Sprinkle the remaining shredded cheese over the top.
Toss the bread crumbs with butter until thoroughly coated; sprinkle over the cheese layer. Bake for 25 minutes, until bubbly and lightly browned.
Serves 4.
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