6 (about 1 cup each)
(7.25 ounces) macaroni and cheese mix
butter or margarine
(10¾ ounces) condensed cream of mushroom or cream of celery soup
finely chopped parsley
(4 ounces) shredded Cheddar cheese
Preheat oven to 350°F. Open package of Lit’l Smokies® and drain off any liquid; set aside. Cook macaroni in a large pan of boiling water for 7 minutes or until tender; drain well.
In medium bowl combine cooked macaroni, contents of cheese sauce packet, milk and butter. Stir until butter is melted. Stir in mushroom soup, parsley and Lit’l Smokies®.
Place mixture in a greased 2-quart baking dish. Sprinkle with Cheddar cheese. Bake, uncovered, 20 minutes or until heated through.