Not sure where this week went but as promised here is the quick mac and cheese recipe using some of the leftover mix from Monday’s tofu recipe.
I always keep cans of various types of soup in the pantry so the nacho flavored one took care of the sauce part of this recipe, speeding things even more. I also had some cherry tomatoes that needed to find a recipe and thought they gave this dish some color. Also had some half and half leftover and used that but milk or even non-dairy milk will work too. If you wanted to add more to it you could use tuna or even leftover chopped chicken. (I’ll post a photo of this dish sometime next week)
4 ounces elbow pasta
I 10 ounce can Campbell’s Fiesta Nacho Cheese Soup
½ soup can half and half or milk
1 cup halved cherry tomatoes
1 tablespoon oil
1 cup shredded sharp cheddar cheese or cheese of your choice
½ cup of the crushed tortilla/spice mix from the Taco Tofu Bites recipe
Pre-heat oven to 350 degrees and coat a medium sized casserole dish with non-stick cooking spray.
Cook elbow pasta according to package directions.
While the pasta cooks, saute the tomatoes until they’re slightly softened.
Drain the pasta and put it back in the pan you cooked it in. Add the soup, half and half and cherry tomatoes and stir together so everything is well-blended.
Pour the mixture into the prepared casserole dish and then sprinkle on the tortilla/spice mix and top with cheese.
Bake it in the oven for about 5-10 minutes or until the mixture is bubbling and the cheese has melted.