Posted: 5/11/2011 1:39:01 PM
A reasonably healthy version that is actually pretty good:
Take a can of campbell's cheddar cheese soup. Add milk to the point of where it is thinner, but NOT to the point where it is soup. It should be thinner than yogurt, but thick enough to stick to the pasta. Add a half cup or so of cheddar cheese and mix.
Cook 1 pound of elbow macaroni according to directions. Drain. Mix the cheese mixture with the macaroni. Put contents in a lightly buttered 7x7 or 8x8 baking dish. Sprinkle the top with some more cheddar (don't need to go overboard) and bake at 350 until cheese is melted and it is bubbly.
Pretty solid for being pretty low fat.
One variation is to use nacho cheese soup or to add some spices like garlic powder or onion powder.