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Ingredients
  • 8 ounces uncooked cavatappi pasta or elbow macaroni (about 2 cups)
  • 1 can (10 ½ ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • ¾ cup milk
  • 2 cups shredded pepper Jack cheese (about 8 ounces)
  • 1 tablespoon drained canned hot diced jalapeño peppers
  • 1 cup jalapeño kettle-cooked potato chips (we used Kettle® Brand), finely crushed or crispy jalapeños (you can use more, if you like)
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