Recipe by Campbell's Kitchen
"Mac 'n' cheese lovers get a boost with Pace® Salsa and a crunchy topping of tortilla chips."
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1 (26 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Pace® Chunky Salsa
shredded Cheddar cheese or Monterey Jack cheese
elbow pasta, cooked and drained
coarsely crushed tortilla chips
I used leftover mac n cheese from Easter dinner. The only change i made was using the Campbells fiesta cheese soup instead of the cream of mushroom and it was delish!
It was good. Got thrown off by the can size for the mushroom soup, the recipe calls for a large can (26 oz) vs. the 10 oz can that I had in the cupboard, so I halfed the ingredients and it was perfect for the 2 of us.
"The best macaroni and cheese ever!" is what my kids told me. It's easy, and tasty. I mixed in broccoli for some veggies and it was great. I would try other veggies like corn as well.
This is great! I made some modifications. I used cream of chicken (don't like cream of mushroom), 4 cups of cheese, a whole 16 oz jar of Ortega Salsa, box of small shells, and 8 oz cream cheese. I wouldn't put the chips on top again though, we didn't like it. It was very cheesey and creamy! This is going to be added to my favorite recipe collect.
My Mexican family loved this! I added a pound of ground beef and it was great!
Very Good- I added a pound of hamburger because I knew my boys would be angry with no meat! I added an extra cup of noodles too. AMAZING!
MMM!! We loved this recipe! The only change I made was to use cream of broccoli cheese soup instead of cream of mushroom. Awesome! Thanks!
The cream of mushroom soup was too overpowering for us. I think the ratio vs the salsa needs to be increased. I used Monterey Jack and it didn't melt enough for us. It was kinda chunky and grainy. It was edible, but we won't be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Ranchero Macaroni Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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