Baked Macaroni Alfredo Recipe

2 days ago by Felicia Liu

Don’t know what to do with that can of cream of mushroom soup that’s been sitting in your pantry? Or looking for an easy $5 meal (and leftovers!)? This is my go-to recipe when I’m craving something savoury, easy, and cheap!

Ingredients:

1 can of cream of mushroom soup
1 cups of uncooked macaroni pasta
1 cup finely chopped broccoli florets
Breadcrumbs
Seasoning salt
Optional: 1 package of ground chicken
Optional: 1 cup shredded cheddar cheese

Instructions:

Bring water to boil in a large pot on a stovetop and add uncooked macaroni.
After 3 minutes, turn heat low to medium and wait another 7 minutes, stirring occasionally. Start preheating your oven for 375 degrees.
Drain the water out and add your cream of mushroom soup. Fill half the can with water (or milk/cream) and add to pot. You will need a little bit of sauce leftover at the end.
Add all your broccoli florets.
Season as desired (2-3 tablespoons of seasoning salt should be enough).
Cook on low to medium heat for another 3 to 5 minutes, stirring occasionally.
Optional: mix in your cooked ground chicken (also season your ground chicken with seasoning salt, as desired).
Pour pasta in a non-stick or greased oven-safe bowl or tray, saving approximately 1/2 cup of extra sauce.
Add a thin layer of breadcrumbs to the top, and evenly pour the remaining sauce on top.
Optional: Evenly layer shredded cheddar cheese on top.
Place your dish in the oven and bake for 7 to 10 minutes, or until the top has slightly browned.
Let cool for a few minutes and then enjoy!