Mixed-Up Mac and Cheese and Carrots


  • 1 (14.5-ounce) can sliced carrots, drained and rinsed
  • 2 (18-ounce) cans ready-to-serve, low-sodium or regular creamy mushroom soup
  • 1 extra-large egg, lightly beaten
  • 1 (8-ounce) package shredded, Colby jack cheese
  • 1 lb elbow macaroni, cooked according to package directions, slightly cooled
  • ½ t salt and ground black pepper, to taste (optional)

View full recipe at Relish


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