Mexican Macaroni & Cheese

• 2 cups elbow macaroni
• 10 34 ounces Campbell southwest-style pepper jack soup
• 10 34 ounces milk (soup can)
• 12 cup mayonnaise, not Miracle Whip
• 1 cup Mexican blend cheese

1. Cook macaroni until done and drain.
2. When macaroni is done add the rest of the ingredients.
3. Cook on low heat until it is warmed all the way through.
4. OR you can put the macaroni in an over-proof dish and.
5. bake covered for 20 minute at 350*.

elbow macaroni, campbell, milk, mayonnaise, blend cheese

Taken from www.food.com/recipe/mexican-macaroni-cheese-320590 (may not work)