Creamy Baked Macaroni
|Uncooked elbow macaroni||1 2⁄3 Cup (26.67 tbs)|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Milk||1 Cup (16 tbs)|
|Minced chives||1 Tablespoon|
|Ground mustard||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Gouda cubes/Cheddar cheese||6 Ounce (1 1/2 Cups, 1/2 Inch Cubes)|
|Dry breadcrumbs||2 Tablespoon|
|Butter||1 Tablespoon, melted|
Cook macaroni according to package directions; drain.
In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce.
Stir in macaroni and cheese.
Spoon into a greased shallow 2-qt. baking dish.
Combine bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 400° for 25-30 minutes or until heated through and bubbly.