Picante Macaroni and Cheese

Campbell's Picante Macaroni and Cheese Recipe

This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.

At a glance

Prep

20 min.

Total

50 min.

Serves

4

Servings: 1 cup each

Bake: 30 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
3 cups hot cooked elbow macaroni (about 1 1/2 cups dry)
1/2 cup crumbled tortilla chips

How to Make It

  • 1

    Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.

  • 2

    Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.

  • 3

    Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup

calories

459 483

totalfat

22g 24g

saturatedfat

13g 13g

cholesterol

61mg 62mg

sodium

913mg 1152mg

totalcarbohydrate

44g 44g

dietaryfiber

4g 4g

protein

22g 21g

vitamina

13%DV 13%DV

vitaminc

0%DV 0%DV

calcium

43%DV 42%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24734

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