Velveeta & Tomato Soup Mac and Cheese

Recipe by Kachup
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Empty can of tomato soup into small saucepan.
  • Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
  • Pour into pan.
  • Stir to combine.
  • From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
  • Cut into 1/2" cubes.
  • Place into soup/milk mixture.
  • Over medium heat, stir soup, milk, and cheese cubes to combine.
  • While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
  • Try to time pasta to be done and drained just prior to the cheese sauce being completed.
  • Taste the cheese sauce.
  • Too cheezy? Add a few splashes of milk.
  • Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
  • When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
  • Add cheese sauce from sauce pan.
  • Stir to combine cheese sauce and pasta.
  • Serve hot immediately.
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