Ingredients
1-2/3 cups uncooked elbow macaroni1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup milk1 tablespoon minced chives1/2 teaspoon ground mustard1/4 teaspoon hot pepper sauce1-1/2 cups (6 ounces) Gouda or cheddar cheese (1/2-inch cubes)2 tablespoons dry bread crumbs1 tablespoon butter, melted
Preparation
Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese.
Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.
