Velveeta & Tomato Soup Mac and Cheese
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 (10 ounce) can condensed tomato soup
- 3⁄4 cup milk
- 1⁄2 lb Velveeta cheese
- elbow macaroni or shell pasta
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is really good and oh, so easy. I think that next time I will put the finished product in a casserole and cover it with grated cheese and buttered bread crumbs and bake for 30 min, until cheese is well melted, that will make it more showy and extra good. I took Linda's hint and used cream. Decadent.
see 8 more reviews
RECIPE SUBMITTED BY
Kachup
Dayton, 0
<p>Help Desk Analyst, Wright State University. Born 1965, married since 1997 to the best cook in the house :^)</p>