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

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
1 1/2 cups elbow macaroni, cooked and drained
1/2 cup crushed 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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24734

Your Recently Viewed Recipes