Macaroni and Cheese Pronto
Prep and Cook Time 20 minutes
Makes 4 servings
|8||ounces uncooked elbow macaroni|
|1||can (10-3/4 ounces) cream of Cheddar cheese soup, undiluted|
|2||cups diced cooked ham (about 1/2 pound)|
|1||cup (4 ounces) shredded Cheddar cheese|
|1/2||cup frozen green peas|
- Cook macaroni according to package directions. Drain and set aside.
- While macaroni is cooking, combine soup and milk in medium saucepan. Cook and stir over medium heat until smooth.
- Add ham, cheese, peas and cooked macaroni to soup mixture. Reduce heat to low; cook and stir 5 minutes or until cheese melts and mixture is heated through. Add pepper to taste.
For a special touch, garnish Macaroni and Cheese Pronto with fresh Italian parsley before serving.
Perfectly cooked pasta should be al dente–tender but still firm to the bite. Test pasta shortly before the time recommended on the package to avoid overcooking.
|Total Fat||14 g|
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