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Ingredients
- 1 lb elbow macaroni
- 1 lb Velveeta cheese
- 1 (8 ounce) can condensed tomato soup
- 1 cup milk
Method
- Boil water and cook the elbow pasta.
- While that cooks, chop up the cheese into medium squares (just so it melts quick when you add it to the hot pasta).
- Drain the pasta, rinse with warm water.
- Add all the cheese and stir until melted, add in the can of Tomato Soup, and 1 cup milk.
- Stir over low heat until all melted together.
- Serve hot!
- Enjoy.