INGREDIENTS
•
1 can reduced sodium tomato soup
•
1/2 cup water
•
1 1/2 cups low fat Monterey jack cheese, shredded
•
3 tablespoons low fat Parmesan cheese
•
2 teaspoons oregano
•
1 teaspoon fresh sweet basil
•
1 teaspoon garlic powder
•
1/2 teaspoon salt
•
1 teaspoon onion powder
•
2 cups elbow macaroni