So on a lunch break a few weeks ago I saw an ad for Campbell's Kitchen online, where all sorts of recipes seemed easy and quick. So I acquired some of the ingredients and decided to give one a try. I figured I'd start simple. I'll list the recipe, and then give my review.
Baked Macaroni and Cheese
Need:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1 1/2 cup corkscrew-shaped pasta, cooked and drained
1 tablespoon dry bread crumbs
2 teaspoon butter, melted
Method:
Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.
Review:
Well, the best way I can describe it would be how I titled this post: cheese soup and noodles. It was literally that, with some crunchy breadcrumbs on top. And for the record, I did way more breadcrumbs than this recipe asked for - probably 5 or 6 tablespoons worth. I think it needs more pasta, less soupy sauce. Also a bit of spice or kick would potentially get rid of the overbearing 'soup' flavour... or maybe by adding some real cheese to it.
So basically I'm still on the look out for a good Mac and Cheese recipe that doesn't come from a Kraft box (not that KD is good anymore).
Update:
This is way better on day 2, via microwave... mmm leftovers...
Baked Macaroni and Cheese Need:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1 1/2 cup corkscrew-shaped pasta, cooked and drained
1 tablespoon dry bread crumbs
2 teaspoon butter, melted
Method:
Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.
Well, the best way I can describe it would be how I titled this post: cheese soup and noodles. It was literally that, with some crunchy breadcrumbs on top. And for the record, I did way more breadcrumbs than this recipe asked for - probably 5 or 6 tablespoons worth. I think it needs more pasta, less soupy sauce. Also a bit of spice or kick would potentially get rid of the overbearing 'soup' flavour... or maybe by adding some real cheese to it.
So basically I'm still on the look out for a good Mac and Cheese recipe that doesn't come from a Kraft box (not that KD is good anymore).
Update:
This is way better on day 2, via microwave... mmm leftovers...
"not that KD is good anymore" <-- Don't let Graham hear you say that!
ReplyDeleteI have a killer mac and cheese recipe - but it is top secret so I will share with you not on this blog... :) C
ReplyDelete