Ingredients
| 1 can | Mushroom soup, 420g creamy condensed (Main) |
| ⅓ cup | Sour cream (Main) |
| ¼ cup | Cream |
| ⅔ cup | Grated smoked cheddar (Main) |
| ⅔ cup | Grated swiss cheese (Main) |
| 100 g | Chopped walnuts |
| 1 handful | Chopped chives |
| 3 cups | Macaroni, cooked, you may need 4 cups (Main) |
| ½ | Lemons, zested and juiced |
| 1 large handful | Panko breadcrumbs, mixed with grated parmesan cheese, use enough to generously cover |
Directions
- Preheat oven to 200C. Heat mushroom soup with sour cream and fresh cream, stirring until hot.
- Add smoked cheddar and Swiss cheese, stirring until cheese is melted. Add walnuts, chives and 3-4 cups cooked macaroni, the lemon zest and juice and a good grind of fresh black pepper, and stir to combine.
- Transfer mix to a large baking dish, top with panko and parmesan mix and bake until golden and bubbly.