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Ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 cups large elbow macaroni
- shredded cheese
- milk
Method
- Cook the macaroni and drain it.
- Add a can of mushroom soup, enough milk to make it creamy and as much cheese as you want.
- I like it with less cheese but that is up to you.
- Flavor with salt.