1 lb. elbow macaroni
1 lb. Velveeta cheese
1 (8 oz.) can condensed tomato soup
1 c. milk
Directions
Boil water and cook the elbow pasta. While that cooks, chop up the cheese into medium squares (just so it melts quickly 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.
Notes: Recipe from the Prairie 4th Ward Recipes and Remembrances cook book. I think I prefer Velveeta Salsa Mac to this, but it was still tasty.
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