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CHEDDARY PASTA & VEGETABLES
1 1/2 cups dry corkscrew macaroni (rotini)
2 medium carrots, sliced
1 cup broccoli flowerets
1 large, sweet red or green pepper, chopped
1 can (10.75 oz) Campbell's Cream of Broccoli or of Celery soup
1/2 cup shredded Cheddar cheese (I USE ONE CUP)
1/2 cup milk
1 Tbs prepared mustard
In 4-quart saucepan, prepare macaroni according to package directions. Add carrots, broccoli and pepper for last 5 minutes of time. Drain.
In saucepan, combine remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally. (I ADD A PINCH OF NUTMEG TO MY SAUCE)
Serves 5
1 1/2 cups dry corkscrew macaroni (rotini)
2 medium carrots, sliced
1 cup broccoli flowerets
1 large, sweet red or green pepper, chopped
1 can (10.75 oz) Campbell's Cream of Broccoli or of Celery soup
1/2 cup shredded Cheddar cheese (I USE ONE CUP)
1/2 cup milk
1 Tbs prepared mustard
In 4-quart saucepan, prepare macaroni according to package directions. Add carrots, broccoli and pepper for last 5 minutes of time. Drain.
In saucepan, combine remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally. (I ADD A PINCH OF NUTMEG TO MY SAUCE)
Serves 5