A Different Macaroni and Cheese
- Kelly Mays
- 1 box shell noodles
- 2 cans cream of chicken mushroom soup
- 2 cups (475 ml) milk
- 8 oz (224 grm). of your favorite cheese
- salt and pepper to taste
- Boil water like you would with regular macaroni and cheese.
- Add shell noodles; when they are tender drain noodles.
- Add both cans of soup.
- Fill soup cans with milk and add.
- When mixture becomes hot add cheese.
- Simmer approximately 10 minutes.