- 1-1/2 cups elbow macaroni
- 1 10.75-ounce can condensed cheddar cheese soup
- 1/2 soup can milk
- 1 tsp yellow mustard
- 1/8 tsp black pepper
- 2 tsp butter or margarine, melted
- 1 tbsp dry bread crumbs
Preheat the oven to 400 degrees. Spray a 1 quart baking dish with no-stick spray. Set aside.
Cook macaroni in a large pot of boiling water for 8-10 minutes or until macaroni is tender; drain and and return to pan. Stir in soup, milk, mustard, and pepper. Pour into baking dish.
Combine butter and bread crumbs in a small bowl. Sprinkle over casserole.
Bake for 20 minutes or until hot and bubbling.
2-4 servings