Cream of Bacon Mac & Cheese with Salsa

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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Ingredients

  • 1 mac & cheese
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 3/4 cup (185 mL) milk
  • 1 cup (250 mL) shredded old  cheddar
  • 2 tbsp (30 mL) chopped fresh  chives
  • 3 cups (750 mL) prepared  elbow-shaped pasta (about 1 1/2 cups/ 375 mL uncooked).
  • 1/4 dry  bread crumbs
  • 2 tbsp (30 mL) unsalted  butter, melted
  • 1 salsa
  • 3 medium roma tomatoes, seeded and finely diced
  • 1/2 cup (125 mL) finely chopped cilantro
  • 1/2 cup (125 mL) finely  fresh parsley
  • 1/4 cup (60 mL) finely chopped  chives
  • 1 tbsp (15 mL) finely chopped  mint
  • 1/2 cup (125 mL) finely chopped  red onion
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) maple syrup

Directions

  1. (Mac & Cheese) Preheat oven to 425°F (220°C). Grease a 2 qt (1.9 L) baking dish, set aside
  2. In a large bowl, whisk together soup and milk until smooth. Stir through cheese, chives and cooked elbow pasta to combine. Transfer mixture to prepared baking dish.
  3. In a small bowl, combine breadcrumbs and melted butter; sprinkle over pasta. Bake for 15-20 minutes or until hot and bubbling.
  4. (Salsa) In a mixing bowl, combine all salsa ingredients.  
  5. Top baked macaroni and cheese with salsa before serving.

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NUTRITIONAL INFORMATION

  • Good source of calcium
  • Source of fiber

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