Twisted Mac And Cheese - cooking recipe

Ingredients

8 ounces macaroni
6 cups water
2 1/3 tablespoons chicken bouillon
10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of chicken soup
2 cups frozen peas and carrots
8 ounces colby-monterey jack cheese, shredded

Preparation

Heat 6 cups water and chicken bouillon to boiling. Add the macaroni and cook until tender. Drain. Combine the soups, peas and carrots and cheese. Toss in the macaroni. Place in a 4 quart casserole. Bake at 350 degrees for 45 minutes.