Meat-free

Grandma Bert’s Tomato Soup Mac and Cheese

1 lb macaroni
1 can tomato soup
8 oz cheese (Velveeta or cheddar)
1/2 -1 cup milk
salt
pepper

 

Cook macaroni until al dente. In the same pot combine tomato soup, cheese and milk. Heat stirring constantly until the cheese has melted. Salt and pepper to taste. Return cooked pasta to pot and stir until well combined. Pour into 9×13 greased pan and bake at 350 degrees for 20 minutes until starting to brown on top. Enjoy!

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