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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 6 servings The following items or measurements are not included below: Campbell southwest-style pepper jack soup |
||
| Calories 323 | ||
| Calories from Fat 140 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 416mg | 17% | |
| Potassium 160mg | 4% | |
| Total Carbohydrate 34.4g | 11% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.9g | ||
| Protein 11.3g | 22% | |
Ingredients
- 2 cups elbow macaroni
- 10 3/4 ounces Campbell southwest-style pepper jack soup
- 10 3/4 ounces milk (soup can)
- 1/2 cup mayonnaise, not Miracle Whip
- 1 cup Mexican blend cheese
Directions
1
Cook macaroni until done and drain.2
When macaroni is done add the rest of the ingredients.3
Cook on low heat until it is warmed all the way through.4
OR you can put the macaroni in an over-proof dish and.5
bake covered for 20 minute at 350*.
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