Creamy Cheddar Tomato Mac
Indulge in the ultimate comfort of creamy cheddar cheese soup paired with tangy sun-dried tomatoes and tender macaroni for a flavorful and satisfying dish.
ingredients
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups macaroni noodles
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
- 1 can (12.5 oz) canned chicken
steps
- 1.
Cook the macaroni noodles according to package instructions, then drain and set aside.
- 2.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and dried basil, stirring until fragrant.
- 3.
Reduce the heat to low and add the condensed cheddar cheese soup, sun-dried tomatoes, milk, shredded cheddar cheese, chicken, and grated Parmesan cheese. Stir until the cheeses melt and the sauce is smooth.
- 4.
Add the cooked macaroni noodles to the sauce, stirring until well-coated. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- 5.
Season with salt and pepper according to your taste.
- 6.
Serve hot, garnished with fresh basil leaves if desired.
