Macaroni And Cheese Ii - cooking recipe

Ingredients

2 (11 ounce) cans condensed cream of Cheddar cheese soup
1 3/8 cups milk
2 teaspoons prepared mustard
1/4 teaspoon ground black pepper
3 cups rotini pasta
2 tablespoons bread crumbs
1 tablespoon butter, melted

Preparation

Cook pasta in a large pot of boiling, salted water until al dente. Drain.
In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.
Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.