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Apr 2, 2010

Italian Mac and Cheese


1 can tomato soup

1/2 cup water

1 1/2 cups Monterey jack cheese, shredded

3 Tbsp Parmesan cheese

2 tsp oregano

1 tsp sweet basil

1 tsp garlic powder

1/2 tsp salt

1 tsp onion powder

2 cups cooked elbow macaroni


Preheat oven to 400.

In a mixing bowl, stir all ingredients together until well blended.

Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper


Bake for 25 - 30 minutes.