Ingredients for Nancy's Italian Macaroni And Cheese
- unit Tomato Soup
- unit Water
- 1 lb Monterey Jack Cheese, shredded
- 1/2 cup grated Parmesan Cheese
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried Sweet Basil
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/4 teaspoon Onion Powder
- 1 lb Elbow Macaroni
- 1 (10 3/4 ounce) can condensed Cream of Mushroom Soup
- 1 cup Milk
- 1/4 teaspoon Black Pepper
- 3 Green Pepper Rings
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How to Make Nancy's Italian Macaroni And Cheese
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine the cooked macaroni, cheese sauce, parmesan cheese, and mozzarella cheese. Stir until well blended and the cheese is melted and creamy.
- Grease a 9x13 inch baking dish. Pour the macaroni and cheese mixture into the prepared dish.
- In a separate bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese.
- Arrange 3 green pepper rings on top of the breadcrumb topping.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
126g
Fat
179g
Carbs
68g
