Ingredients30 m servings 212 cals
- Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
- Stir the pasta in the saucepan. Reduce the heat to low. Cook for20 minutes or until the pasta is tender, stirring often.
Per Serving: 212 calories; 4.6 g fat; 34.6 g carbohydrates; 7.1 g protein; 6 mg cholesterol; 565 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a great base recipe. I do usually double it, I use all milk and add a good amount of sharp cheddar cheese, garlic/onion powder, little dijon mustard and Frank's Hot Sauce. Great quick me...
A little bit bland, but it was definitely easy and if you make it with whole grain noodles, more healthy than the powdered-box kind.
It is the easiest ever, I'll give it that. Now, the drawbacks, it had no flavor at all, it says in the description bar "made in 10 minutes" yet cooks for 20 more AFTER you add the pasta. Definit...
I used a can of milk instead of half water. It was better than boxed macaroni and cheese as it was a lot creamier. I added a bit of sharp shredded cheddar (maybe 1/2 c.) but it was still prett...