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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 1 (16 ounce) boxvelveeta macaroni shells and cheese
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1 (8 ounce) can tuna (tuna in water works best)
- 1 teaspoon cayenne pepper
Method
- Add olive oil and 1/2 teaspoon cayenne pepper to cold water.
- Boil water.
- Cook the shells as directed on box.
- When done boiling the shells, do not completely drain water from the shells.
- I leave enough water to where it is just below the top layer of cooked shells.
- Add drained tuna and mix well.
- Return to low heat.
- Mix in remaining 1/2 teaspoon cayenne pepper and enjoy.
