Cheddar Garden Pasta - cooking recipe

Ingredients

1 lb. carrots, diagonally sliced
1 Tbsp. margarine
1/2 tsp. basil
1 can Campbell's cream of celery soup
1/3 c. milk
1/2 c. shredded Cheddar cheese
2 1/2 c. cooked corkscrew macaroni

Preparation

In a covered saucepan, in 1/2-inch boiling water, cook carrots until tender; drain.
In same saucepan heat margarine over low heat.
Cook basil 1 minute, stirring constantly.
Stir in soup, milk and cheese.
Heat until cheese melts.
Add carrots and pasta; toss to coat.
Yields 6 servings.