INGREDIENTS: 1 (10.75 ounce) can Cream of Chicken Soup 1 1/2 cups shredded cheddar cheese 1/3 cup grated Parmesan cheese 2 oz. neufchâtel cheese 1 cup milk 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 4 cups cooked pasta
Cook pasta in well salted water, drain and add soup, neufchâtel cheese and milk. Slowly add cheddar, stirring frequently to mix. Add remaining ingredients and serve.