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Categories:
tomato soup cream butter American cheese Parmesan cheese kosher salt fresh ground black pepper elbow macaroni
Viewed: 80 - Published at: 7 years agoIngredients
- 10 oz can Tomato Soup (use a good quality soup like Campbell's)
- 3/4 c. Half & Half cream or Soy Milk
- 2 tbsp. Butter, cubed
- 3 slices American Cheese, diced (from the deli)
- 1/2 c. Fresh Grated Parmesan Cheese
- 1 tsp. Kosher Salt
- 1 tsp. Fresh Ground Black Pepper
- 2 c. Elbow Macaroni
Method
- Preheat oven to 350 degrees.
- Cook macaroni for 5-6 minutes. Pasta should be firm.
- Meanwhile, in a 2 quart microwave/oven-safe dish, whisk together the tomato soup & cream. Stir in butter, american cheese, parmesan cheese, salt & pepper. Microwave at 80% power for 3-5 minutes, stirring at 1 minute intervals, or until mixture whisks smooth.
- Drain pasta & stir into tomato mixture. Bake for 20-25 minutes or until edges are bubbly. Serve.
