• 1 can lower-fat cheddar cheese soup (I used regular)
• 3/4 can low fat milk
• 1/2 can water
• Between 1-1/2 to 1-3/4 cup of elbow shaped uncooked noodles
Mix soup, water and milk on high until boiling in a 3.5 to 4 quart pot. Once boiling, stir in pasta and cook over low heat until noodles are soft (about 15 minutes). STIR OFTEN or the noodles will burn on the bottom of the pan.
This is also a tried and true tested recipe for my young kids, ages 1.5 and 3.5, and they love it. They call it Mommy's Mac n cheese.
