8 oz. uncooked elbow macaroni, (4 cups cooked) or 4
1 (10 3/4 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1 1/2 cups milk
2 Tbsp. FRENCH'S® Classic Yellow® Mustard
3 cups (12 ounces) shredded American or Cheddar cheese
2 Tbsp. butter, cut into pieces
COOK macaroni according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish.
MIX soup, milk and mustard. Pour over pasta and stir in 2 cups cheese. Top with butter.
BAKE at 350°F for 30 min. or until hot and bubbly. Stir. Top with remaining cheese. Bake 5 min. until cheese melts.
Variation: substitute other types of shredded cheese such as Jack, Mexican blend or sharp Cheddar.